Spicy Pork & Turnip Noodle Bowl


October 24, 2016

Spicy Pork & Turnip Noodle Bowl 0 5 0

This is the perfect recipe to pick if you only have 30 minutes to make dinner and you have a craving for a big, slurpy bowl of noodles. Turnips make a perfect veggie noodle: they don't fall apart when cooked and their flavor is super mild. Add some flavorful spices and aromatics to our ground pork, shred up some cabbage and carrots and you're good to go!



1Allow your pork to come up to room temperature on the counter and then unwrap into a mixing bowl. Add the spices, and using your hands, mix well. Wash your hands and prep the next step.


2Peel the turnip, and then using a Spiralizer, turn it into noodles. you can also substitute Udon or another Asian style noodle. If you haven't already, finely chop and wash your cabbage and peel your carrots. This target="_blank">julienne peeler is an awesome tool for turning veggies into matchsticks very quickly.


3Melt your oil and brown your spicy pork sausage, breaking it apart with a wooden spoon as you work. Once it's almost totally cooked, add in the 3-4 cups of stock, the rice vinegar, the soy sauce and the turnip noodles.


4Bring to a boil, then reduce heat and simmer for 5-6 minutes. If you're using packaged noodles, cook them only as long as the instructions indicate when adding to the broth. Add in the chopped cabbage and carrot for 2 more minutes.


5Remove from heat and serve warm! Excellent other mix-ins: pea shoots, minced scallion or green onion, lime juice, or a 7-minute egg.


1 lb ground pork

2-3 cloves garlic, finely minced (or 1 heaping tbsp garlic paste)

1" piece of ginger, finely grated (or 1 tbsp ginger paste)

1/2-1 tsp chili powder or cayenne pepper (to spiciness preference)

1 tsp salt

1 tsp garlic powder

1 turnip or rutabaga, peeled and turned into noodles with a Spiralizer. (You can also substitute Udon or other thick, Asian noodles.)

1-2 tbsp mild flavored oil (coconut or sunflower work well) or butter

3-4 cups richly flavored stock or broth (ham, chicken or vegetable)

1 tbsp Bragg's Amino Acids or Soy Sauce

2 tbsp rice wine vinegar

4-6 cups shredded Napa or green cabbage

2 large carrots, scrubbed and cut into matchsticks or julienned (using a julienne peeler)

Some extra red pepper or chili flakes as garnish

Other garnishes: minced scallions, green onions or ramps, toasted peanuts, lime wedges, or hot sauce.


1 Review


November 7, 2016

Awesome! I went the udon noodle route since I don’t have a spiralizer. Also had to make a few adjustments. Swapped to beef broth since I didn’t have any of the other ones on hand and used apple cider vinegar instead of rice wine vinegar. Neither of my changes made a difference because the final product was fantastic! Super easy and good, will definitely make this again.

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