Egg Roll Noodles with Soybean Spaghetti
½ pkg Liviva Soybean Spaghetti
2 tbsp avocado oil
1 cup red onion, diced
4 stalks green onion, diced
4 garlic cloves, minced
1 tbsp ginger, peeled and grated
1 lb ground pork
6 cups coleslaw mix
2 cups bean sprouts
¼ cup tamari
- Prepare noodles according to package directions. Set aside.
- In a pan, heat the avocado over medium-high heat. Add the diced onion, green onion, garlic, and ginger. Saute and stir frequently, until soft (approx 4 minutes).
- Add the pork to the pan and break it up as it cooks. Cook until pork is fully cooked through (approx 8 minutes).
- Stir in the coleslaw mix and tamari. Continue to stir until veggies have softened (approx 5 minutes). Toss in the bean sprouts and noodles and only cook until warm (approx 2 minutes). Serve hot and enjoy!
To make this recipe vegan, you can swap the pork for scrambled eggs or tofu.
You can also make your portions last even longer by serving egg roll noodles over a bed of romaine lettuce.