Blog Archives

Pork Ramen Stir-Fry

5/9/2017

Prep time: 20 minutes
Total time: 40 minutes
Serves: 4

I thought it would be fun to try out these gluten free rice ramen noodles that I recently found at Costco. I remember my college days eating ramen noodles because that was all that I could afford. For some reason, I always liked the taste of them, but no longer wanted a processed food with a long list of ingredients, including coloring, preservatives, and MSG to name a few. I was pleasantly surprised to find this product that contains only 2 ingredients: organic brown rice flour and organic millet. They taste great too, especially in this recipe.

Ingredients:

2 Rice Ramen noodle cakes (gluten free)
3 teaspoons avocado oil, divided
1 ½ lb pork loin roast, thinly sliced
2 cloves garlic, minced
1” piece fresh ginger, minced
8 oz shitake mushrooms, sliced
1 cup frozen, organic corn, thawed
2 heads baby bok choy, sliced
¼ cup chicken broth (I use the Imagine brand)
2 tablespoons low sodium tamari (or coconut aminos)
1 tablespoon arrowroot (or non-GMO cornstarch)
1 teaspoon sesame oil
3 scallions, sliced
4 soft-boiled eggs, for serving (I used hard-boiled)
2 teaspoons sesame seeds, for serving

Preparation:

First, prepare the noodles. Add 2 Ramen cakes to 4 cups of boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water. Set aside.
Heat 1 teaspoon avocado oil in a skillet over medium-high heat. Cook pork, stirring occasionally, until browned and cooked through – about 5 minutes. Set aside.
Wipe out the skillet. Then add 1 teaspoon avocado oil in the same skillet at medium-high heat. Add garlic and ginger and cook for about 3 minutes. Then add mushrooms and cook for about 4 minutes. Set aside.
Again, to the same skillet over medium-high heat, add the remaining teaspoon of avocado oil. Add the corn and the bok choy and cook until crisp tender, about 1 minute.
Add back the pork and mushroom mixture, along with the broth, tamari, arrowroot and sesame oil. Cook until heated through and slightly thickened, about 1 minute. Remove from heat and stir in noodles and scallions.
Serve topped with eggs and sesame seeds.

2 Comments

Asparagus & Chicken Stir-Fry

5/1/2017

1 Comment

Prep time: 10 minutes
Total time: 25 minutes
Serves: 4

Stir-frying moves at a fast pace, so prepare ingredients before turning on the stove. To ensure they cook quickly and evenly, cut them into bite-size pieces. The chicken thighs in this flavorful meal are high in iron, zinc, and B vitamins. The fiber and prebiotics in asparagus promote digestive health.

Ingredients:

2 tablespoons Tamari (or low-sodium soy sauce)
2 teaspoons lemon or lime juice
2 teaspoons arrowroot (or non-GMO cornstarch)
2 teaspoons sesame oil
1 teaspoon lemon zest
2 teaspoons avocado oil
1 1/2 pounds organic chicken thighs, cut into 1" cubes
1 pound asparagus, trimmed and cut into 2" pieces
1 cup frozen, organic shelled edamame, thawed
2 medium carrots, peeled and sliced into coins
2 teaspoons white sesame seeds
2 scallions, sliced

Preparation:

Combine Tamari, lemon/lime juice, arrowroot, sesame oil, and lemon zest.
Heat 1 teaspoon of the avocado oil in a skillet over high heat.
Cook chicken (stirring occasionally) until browned and cooked through, 5 minutes. Set aside.
Heat remaining 1 teaspoon avocado oil over high heat (may need to wipe skillet clean first).
Add asparagus, edamame, and carrots and cook until crisp-tender, 2-3 minutes.
Add sauce mixture and chicken and cook until sauce thickens, 30 to 60 seconds.
Remove from heat. Stir in sesame seeds and scallions.

Adapted from: Prevention Magazine, April 2017.

1 Comment