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1 pkg Liviva Soybean Spaghetti

1 lb pork

½ Yellow onion

2 carrots

2 cloves garlic

2 tbsp fresh ginger

1 head iceberg lettuce

2 stalks green onion

3 tbsp Tamari

1 tbsp olive oil

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tsp sriracha


  1. Cook the pasta according to package directions (approx. 6 minutes)
  2. Meanwhile, dice onion and carrots and chop the garlic and ginger into very small pieces.
  3. Heat 1 tbsp of oil in a large pan over medium heat and saute ground pork for 5 minutes, breaking it into smaller pieces as it cooks.
  4. Add the onions and carrots. Saute for another 5 minutes.
  5. Toss in the garlic and ginger and cook until fragrant (approx. 2 minutes). 
  6. While the pork is cooking, combine tamari, olive oil, rice wine vinegar and sesame oil and sriracha in a small bowl and stir.
  7. Drizzle over the pork and cook for another 2 minutes. Remove from heat.
  8. Tear lettuce leaves from stem. Top with pork mixture and diced green onions.


Store leftovers in the fridge and eat cold or reheat pork on a stovetop. Keeps for 4 days.


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