| Total sodium per serving: 107mg |
Servings: 4 |
Ingredients:
- 1 Tablespoon sesame oil
- *1/2 pound ground pork
- 1 teaspoon lite Kikkoman soy sauce (Gluten Free) or low sodium Gluten Free Tamari
- 2 cloves of garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon to 1 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1 medium Lime (approx 2 Tablespoons juice and zest)
- 6 cups of Classic style Coleslaw mix (Dole bagged coleslaw)
- 4-5 ounces of Gluten Free Rice Noodles Straight Cut (A Taste of Thai GF Rice Noodles straight cut)
- 3 Green Onions thinly sliced (scallions) *Optional
Directions:
Total/Prep Time: 30 minutes
Makes 4 Servings (approx 106.25 mg sodium)
This recipe has been adapted to be low sodium and gluten free from the original recipe as posted from TasteofHome.com
In a large skillet over medium-high heat, add 1 Tablespoon sesame oil and minced garlic. Stir.
Add ground pork, and cook until browned and crumbled. Add soy sauce or Tamari, ground ginger,
ground turmeric, black pepper and fresh lime juice with lime zest. Stir until well combined.
Add coleslaw mixture to the meat. Stir to combine and let the coleslaw cook down.
Rice Noodles:
In a medium sauce pan, place rice noodles in boiling water (add a little oil so noodles don’t stick together) and stir.
Cook as directed on package. Drain and add to pork mixture.
Toss noodles and meat/coleslaw mixture until all ingredients are well combined. If desired, sprinkle with green onions.
Serve in bowls. Enjoy!
This dish is delicious served hot or also (I have been told but husband ate before I could try it) leftovers are wonderful cold.
* Buy 1 pound of ground pork and freeze half for future use.
Original recipe found at tasteofhome.com. Rewritten and modified for low sodium.
