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Spicy Pork and Turnip Noodle Bowl

 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, rutabaga or Daikon radish, 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

Allow 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.

2

Peel 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.

3

Melt 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.

4

Bring 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.

5

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