Doc’s Pork and Shirataki Noodle Asian Stir-fry
- Sesame oil
- Soy sauce (REMEMBER TO USE THE LOW-SODIUM AND GO LIGHT!!)
- Sriracha hot sauce or red pepper flakes (sriracha is a staple in my kitchen for a unique, tasty spice)
- 1/2 to 1 pound boneless pork loin chops, thin sliced
- 1 large white or yellow onion
- 4 fresh garlic cloves
- 1 tsp fresh grated ginger
- 3 to 4 scallions
- 1 cup sliced mushrooms
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2 packages of Shirataki noodles (shape of your choice!)
- 1/4 cup fresh chopped cilantro
- Black pepper
Follow preparation instructions on Shirataki noodle package (rinse and parboil).
Cut the pork into thin strips and season with black pepper.
Heat sesame oil in pan. Sauté pork for 1 to 2 minutes, take out of pan and set aside.
Add onion, garlic and ginger to pan, with a small squeeze of sriracha (watch this, it’s spicy!), and a splash of soy sauce. Stir every minute or so.
When onions turn translucent, add scallions and mushrooms.
When mushrooms start to soften, add the red cabbage.
You may want to taste the veggies here and add more sriracha and a few dashes of soy sauce.
When the red cabbage is soft, add the green cabbage. I like to hold off on adding this until the end so that there is some crunch in this dish.
When the green cabbage is just starting to get soft, add the Shirataki noodles and pork.
Cook for a few more minutes, do one last taste test for the sriracha and soy sauce.
Top with fresh chopped cilantro and SERVE!