Spring Roll Noodle Bowl
- Calories
- Fat
- Protein
- Fiber
Ingredients
19 ingredients | 30 minutes | 4 servings
- 2 large firm sweet potatoes, peeled and spiralized
- 2 Tbsp. vegetable oil
- 6 green onions, sliced and whites divided from greens
- 5 cloves minced garlic
- 1 lb 96% lean ground pork
- 1/4 cup Thai sweet chili sauce
- 2 Tbsp. Less-sodium soy sauce
- 1 1/2 tsp. rice vinegar
- 1 tsp. fish sauce
- 1 tsp. sesame oil
- 1 tsp. fresh grated ginger
- 1/4 tsp. white pepper
- 1 bell pepper, seeded and sliced
- 3 cups shredded red cabbage
- 3 cups chopped rainbow chard
- 3/4 cup shredded rainbow carrots
- 1/4 plain nonfat Greek yogurt
- 2 Tbsp. Sriracha
- 1 lime, zested and juiced
Directions
- Heat a wok or large skillet over medium-high heat, spritz with cooking spray and add sweet potato noodles. Season with salt and pepper, if desired, and cook until al dente, about 7 minutes. Remove from pan and keep warm.
- Heat vegetable oil over medium-high. Add white parts of green onions and minced garlic, cook until fragrant, stirring often, 2-3 minutes. Add ground pork and cook, stirring frequently, until pork is browned and crumbled, about 7-10 minutes and until internal temperature reaches 160 degrees F. Add chili sauce, soy sauce, rice vinegar, fish sauce, sesame oil, grated ginger, and white pepper. Stir to combine and cook for 2 minutes.
- Add bell pepper, red cabbage, rainbow chard and carrots. Continue cooking, stirring frequently, until chard is wilted, about 3-5 minutes. Vegetables, bell pepper and cabbage should be slightly crunchy. Season with salt and pepper if desired.
- Remove from heat and garnish with remaining green onion, if desired. Serve immediately on top of sweet potato noodles.
- Optional; in a small bowl, whisk together yogurt, Sriracha, lime juice and zest. Serve with stir fry on the side for drizzling.
Notes: Optional sauce not included in nutritional information.
