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