Pork Ramen Noodle Bowl Recipes

Pork Ramen Noodles (Paleo, Whole30 + Keto) Real …

WEBFeb 10, 2019 · Cook, stirring occasionally, until the pork is almost cooked through, about 6-7 minutes. While the pork is cooking, prepare the …

1. Heat a large stock pot over medium heat and add pork. Cook, stirring occasionally, until the pork is almost cooked through, about 6-7 minutes.
2. While the pork is cooking, prepare the onions, garlic, ginger and kale or cruciferous veggies as noted.
3. When the pork is almost browned, add in the white part of the green onions, garlic and ginger. Stir and cook for 1-2 minutes.
4. Add the kale or cruciferous veggies, coconut aminos, apple cider vinegar, fish sauce and beef broth and bring the pot to a low boil.

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Whole30/Keto Pork Ramen Zoodle Bowl Healthy …

WEBJan 11, 2018 · Chop the red cabbage and spiralize the zucchini. Add the coleslaw mix, zucchini, and cabbage to the serving bowls. Slice the lime …

1. Heat a large skillet or Dutch Oven over medium heat and add in 1/4 cup water along with the pre-cooked pulled pork from Sam’s Club, or pork of choice.
2. While the pork is heating, prepare your soft boiled eggs. Heat up a small pot filled with half water and sea salt. Cook eggs on high heat for 5 minutes for a soft boiled egg, leave in longer if you like your egg more firm. In addition, heat up 2 cups of bone broth in another small pan.
3. Chop the red cabbage and spiralize the zucchini. Add the coleslaw mix, zucchini, and cabbage to the serving bowls. Slice the lime and green onions.
4. Transfer the shredded pork over the coleslaw, cabbage, spinach and zoodles. Place the soft boiled egg over the pork and pour the hot bone broth over entire bowl. The bone broth will heat the zoodles right up.

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Low Carb Keto Ramen – Sugar Free Londoner

WEBMar 1, 2020 · Step 1: Season the chicken thighs with salt and pepper and fry until cooked through and browned on both sides. Step 2: In a large …

1. Grease a griddle pan with 1 tsp of oil or use a non stick frying pan. Season the chicken thighs with salt and pepper and fry until cooked through and to your liking, approximately 4 - 5 minutes per side.
2. Heat the remaining 1 tsp oil in a non stick sauce pan or cast iron pan. Add the ginger, garlic and chilli. Sauté for 2 minutes to soften. Add the stock, mushrooms, coconut aminos and toasted sesame oil. Simmer for about 3 mins on med/ low heat to let the flavours blend.
3. Simmer the eggs in lots of water for 6.5 mins or to your liking. 6.5 mins from boiling gives a firm white and soft yolk. Remove from the pan using a slotted spoon, rinse under cold water to cool for 30 seconds and peel.
4. When almost ready to serve, add the julienne zucchini / courgette, bok choy and noodles to the soup and simmer for a minute or two to warm through or until the bok choy is al dente.

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