Thai Pork Noodles

Thai Pork Noodles for Dinner

Scott and I have been trying to eat less carbs lately and I recently made Thai Pork Noodles for dinner. When I first stumbled up the recipe, it was a salad and it was supposed to be eaten cold or at room temperature. No thanks.  So I added some of my own ingredients and noodles, which we had hot.

While many no carb diets, like the Keto diet are high in fat, I’m not a fan of lots of high fat foods.  This dish is perfectly balanced and works well for everyone.

It’s been so hot and smokey in Seattle this past month and the last thing I want to do is stand in a hot kitchen slaving over the stove.  Because of the smoke, we haven’t been spending much time on the boat this month. This is a quick dish to make and very hearty. You can certainly add some of your own favorite ingredients or spices. In hindsight, I would have added some Thai chili peppers for some added spice.

I wanted to add glass noodles and our grocery store, only had sweet potato glass noodles by Chung Jung One. I used two packages and they worked great! Plus they are gluten free!

Please share with us some of your favorite low carb dinner recipes! We’d love to hear from you.

Print Recipe

Thai Pork Noodles Yum

This Thai Pork Noodle recipe is a great dish for the hungry crowd and it's gluten free!

Course

Main Dish

Cuisine

Asian

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 2 tbsp canola oil
• 16 oz ground pork
• 1/4 cup diced yellow bell pepper
• 1/4 cup diced red bell pepper
• 1/2 cup sliced scallions
• 1 small diced jalepeno or thai chili pepper
• 1/4 cup mirin sweet cooking wine
• 3 tbsp soy sauce
• 4 cups fresh spinach
• 7 oz sweet potato glass noodles We use Chung Jung One
• 1/4 cup dry roasted peanuts

Course Main Dish Cuisine Asian Keyword galley recipes Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 2 tbsp canola oil 16 oz ground pork 1/4 cup diced yellow bell pepper 1/4 cup diced red bell pepper 1/2 cup sliced scallions 1 small diced jalepeno or thai chili pepper 1/4 cup mirin sweet cooking wine 3 tbsp soy sauce 4 cups fresh spinach 7 oz sweet potato glass noodles We use Chung Jung One 1/4 cup dry roasted peanuts

Instructions

1. Heat canola oil in a skillet and add ground pork. Season with salt and pepper and break up in the skillet. Begin to brown the meat and add the white part of the green onions and peppers. Cook until tender.
2. Cook glass noodles as instructed. Drain, don't rinse.
3. Add the mirin and cook for about 5 minutes until reduced slightly. Add the soy sauce and cook for about 2-3 minutes. Add the spinach and cook until slightly wilted.

   
4. Gently add the glass noodles and blend with the pork mixture. Top with dry roasted peanuts and sliced green scallions and serve immediately.

   

Recipe Notes

 

 

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