Craving a noodle bowl that’s both satisfyingly hearty and refreshingly light? Look no further! This savory pork and mushroom noodle bowl is my go-to for a quick weeknight dinner that feels like a restaurant-quality treat. It’s built on a base of low-carb shirataki noodles and layered with incredible flavors—from umami-rich pork and earthy mushrooms to a final flourish of crispy, fragrant garlic. It’s the perfect balance of textures and tastes, ready in under an hour!
Ingredients
• 4 8-ounce / 227g packages spaghetti-style shirataki noodles
• 1 pound / 450g ground pork
• 4 ounces / 113g 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 thinly sliced
• 3 tablespoons gluten-free soy sauce or coconut aminos
• 2 tablespoons fish sauce
• 1 cup / 85g broccoli slaw
• 1 small bell pepper, seeded and thinly sliced
• 3 cups / 720ml beef stock or bone broth, divided
• 4 green onions, sliced on a bias
Instructions
1. Directions
2. Prepare the Noodles: Rinse the shirataki noodles thoroughly under cold water. Soak them in a bowl of fresh water for 10 minutes, then drain completely and set aside.
3. Cook the Pork and Mushrooms: Heat a large skillet over medium-high heat. Add the ground pork, sliced mushrooms, grated onion, ginger, garlic powder, salt, and pepper. Sauté, breaking up the pork, until it’s browned and crispy. Use a slotted spoon to transfer the pork and mushroom mixture to a plate, leaving the drippings in the skillet.
4. Make the Crispy Garlic: Reduce the heat to medium. Add the oil to the drippings in the skillet, then add the sliced garlic. Fry until the garlic is golden brown and crispy, being careful not to burn it. Remove the crispy garlic with a slotted spoon and set it aside.
5. Sauté the Noodles: Add the gluten-free soy sauce, fish sauce, and drained shirataki noodles to the same skillet. Toss to coat the noodles completely, using a spatula to scrape up any flavorful browned bits from the bottom of the pan. Continue to sauté until the noodles are relatively dry.
6. Assemble the Bowls: Divide the sautéed noodles evenly among four large, shallow bowls. Top the noodles with the cooked pork and mushroom mixture, fresh broccoli slaw, and thinly sliced bell pepper.
7. Prepare the Broth: Return the skillet to the heat and pour in the beef stock. Bring it to a boil, scraping the bottom of the pan one last time to release any remaining flavorful bits into the broth.
8. Serve: Carefully pour the hot broth over the contents of each bowl. Garnish generously with the reserved crispy garlic and sliced green onions. Serve immediately.
Nutritional Information
• Calories: 397
• Fat: 28.7g
• Protein: 25.4g
• Total Carbs: 14.6g
• Fiber: 8.5g
• Net Carbs: 6.1g
Pro Tips
• To eliminate the signature odor of shirataki noodles, rinse them well under cold water, soak for 10 minutes, and drain thoroughly. For an even better texture, dry-fry them in a pan for a minute or two before adding sauce.
• For an extra boost of protein and a rich, creamy texture, top each bowl with a perfectly poached or jammy soft-boiled egg.
• Don’t have broccoli slaw? Swap it out for pre-packaged coleslaw mix, shredded carrots, or even spiralized zucchini for a similar fresh crunch.
• Control the spice level by adding a pinch of red pepper flakes along with the pork or a drizzle of chili oil at the end.
FAQ
Q: What are shirataki noodles
A: Shirataki noodles are low-carb, gluten-free noodles made from the konjac yam. They are the base of this recipe, making it a satisfying yet light meal with only 6.1g of net carbs per serving.
Q: How do I get rid of the smell from shirataki noodles
A: To eliminate their signature odor, rinse the shirataki noodles well under cold water, soak them for 10 minutes, and drain thoroughly. For an even better texture, you can also dry-fry them in a pan for a minute or two before adding sauce.
Q: Can I make this pork and mushroom noodle bowl spicy
A: Yes, you can easily add heat to this dish. The recipe suggests adding a pinch of red pepper flakes while cooking the pork or finishing each bowl with a drizzle of chili oil.
Q: What are some good substitutes for broccoli slaw
A: If you don’t have broccoli slaw, you can achieve a similar fresh crunch by using pre-packaged coleslaw mix, shredded carrots, or even spiralized zucchini.
