Crispy ginger pork spring green noodles

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crispy ginger pork with spring greens noodles, spring green noodles, cabbage noodle recipe, Paleo Crust

Weekday dinner winner with this quick and easy crispy ginger pork spring green noodles. Move over courgetti there’s a new kid on the block… And he’s looking mean and strong with his full of iron and vitamin K biceps!

As you’re probably getting to know I love my faux noodles and rices made from vegetables. They’re a great low carb alternative to pasta and way more nutritious. I’m sure you’ve seen and been enjoying courgette noodles, they’re like in EVERY health food mag. Don’t get me wrong, I love them too but don’t forget all the other amazing vegetables out there that deserve a spot in your faux pasta bowl! I love carrots, beetroot and celeriac when i’m using my spiralizer but the humble cabbage or spring green deserves a shout out too. Shredded finely and slightly stir fried with lots of lovely healthy oil they’re super delicious.

Packed full of vitamin k makes spring greens great for bones and thanks to the plant chemicals they’re also anti cancer fighting and anti inflammatory. So whose ready to get their greens on?

serves 1

Ingredients

  • 1/2 spring greens
  • 1-2 tablespoons oil
  • pinch of pink himalayan salt
Crispy ginger pork
  • 2 pork sausages (i used gluten free Toulouse)
  • 1 teaspoon paprika
  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 1 mini pepper
  • 1 tablespoon heat proof oil of choice
  • 1 tablespoon coconut aminos (I used Coconut Secrets)
  • 1 inch cube fresh ginger
  • Pinch salt and pepper
  • Fresh coriander to serve

Method

Peel the carrot, pepper, onion, garlic and ginger and dice into small chunks.

Remove the sausage meat from the casings. Coat a frying pan with a spray of oil to prevent sticking and par fry the sausage meat for 3 minutes, breaking it up with a spatula until it resembles a mince consistency. Add the carrots, pepper, onion, garlic, ginger, paprika, 1 tablespoon of oil, coconut aminos and seasoning. Fry for a further 5 minutes until cooked through.

Meanwhile, roll the spring greens into tight rounds and slice thinly using a knife. Heat 1-2 tablespoons of heat proof oil in a pan, season with a pinch of salt and stir fry for about 3 minutes until cooked through but el dente.

Top the spring green noodles with crispy ginger pork, fresh coriander and dig in.

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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