Egg Roll Ramen Stir Fry {Gluten Free}
Ingredients
- 1 lb ground pork sub ground chicken
- Salt and pepper
- 2 tbsp avocado oil
- ½ white onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 12 oz coleslaw mix shredded cabbage and carrots
- 3 bricks rice ramen see notes for grain free
- 2 tbsp chicken broth
- 2 tsp rice vinegar
- 3 tbsp coconut aminos
- 2 tbsp green onion chopped
For the sauce, optional (see notes for AIP)
- ⅓ cup paleo mayonnaise
- 1 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp garlic powder
- Salt and pepper
- Juice of half a lime
Instructions
- Set a large pot of water on the stove to boil.
- In a large skillet, brown the pork (or chicken) on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
- Using the same skillet, heat the oil on medium heat. Saute the onion, garlic, and ginger until fragrant and the onion is translucent. Pour in the coleslaw mix and season with the remainder of the salt and pepper. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
- Once the water is boiled, add the ramen to the pot and cook as directed, until the ramen noodles are just almost cooked and al dente. Drain the water and rinse the noodles in cold water.
- Add the cooked pork back to the skillet with the vegetables along with the cooked noodles. Add the broth, coconut aminos, and rice vinegar. Saute for another few minutes to reheat and allow the noodles to cook to your liking.
- Make the spicy mayo by combining the ingredients in a bowl.
- Remove the skillet from the heat and topped it with green onion and optional sauce.
Notes
To make AIP, use grain-free noodles like cassava noodles or sweet potato glass noodles. Omit the pepper.
For the AIP sauce-
- 1/4 cup coconut cream
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 2 tsp fresh ginger, grated
- Pinch of salt
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 47.2g | Protein: 26.8g | Fat: 34.6g | Fiber: 4g