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?
- 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
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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