MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 30 minutes

    My favorite thing about whipping up a noodle bowl for lunch or dinner is that it is light enough for summer fare but substantial enough for when you want something a little heartier and more filling.


    •4 (8-ounce) packages spaghetti-style shirataki noodles (see tips)

    •1 pound ground pork

    •4 ounces cremini mushrooms, sliced

    •½ small onion, grated

    •2 teaspoons grated fresh ginger

    •1 teaspoon garlic powder

    •½ teaspoon sea salt

    •¼ teaspoon ground black pepper

    •1 tablespoon avocado oil or olive oil

    •4 cloves garlic, peeled and sliced

    •3 tablespoons gluten-free soy sauce or coconut aminos

    •2 tablespoons fish sauce

    •1 cup broccoli slaw

    •1 small bell pepper, seeded and thinly sliced

    •3 cups beef stock or bone broth (here), divided

    •4 green onions, sliced on a bias


    1. Rinse the noodles, soak them in water for 10 minutes, and then drain and set aside.

    2. Heat a large skillet over medium-high heat. When the pan is hot, add the ground pork, mushrooms, onion, ginger, garlic powder, salt, and black pepper. Sauté until the pork is browned and starting to get crispy. Using a slotted spoon, remove the pork and mushrooms from the pan and set aside. Leave any drippings in the pan.

    3. Reduce the heat under the skillet to medium, then add the oil and garlic to the drippings and fry the garlic until it is crispy but not burned. Remove the garlic from the pan and set aside.

    4. Add the soy sauce, fish sauce, and shirataki noodles to the pan and toss to coat the noodles in the sauce. Use a rubber spatula to scrape up and mix in any bits from the bottom of the pan. Sauté until the noodles are dry.

    5. Divide the noodles among four large shallow bowls. Then divide the pork and mushrooms, broccoli slaw, and bell peppers among the bowls.

    6. Add the beef stock to the skillet and bring to a boil. Again, use a rubber spatula to scrape up and mix in any browned bits from the bottom of the pan.

    7. Pour some of the stock over each bowl. Top the bowls with the crispy garlic and green onions before serving.

    tips: Shirataki noodles can give off a somewhat fishy odor. The key to preparing them is to rinse, soak, and drain them before using. This will improve the taste and texture and get rid of the smell.

    If you do not have broccoli slaw, you can use coleslaw or even zucchini noodles. This dish is also amazing served with a poached egg on top.


    CALORIES: 397

    FAT: 28.7g

    PROTEIN: 25.4g

    TOTAL CARBS: 14.6g

    FIBER: 8.5g

    NET CARBS: 6.1g