Pick up unpasteurized miso—fermented soybean paste—for the best probiotic boost. Look for it near the refrigerated tofu products at your grocery store.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 oz. noodles and 1 cup pork mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.

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  • Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.

  • Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.

Nutrition Facts

404 calories; fat 13g; saturated fat 5g; protein 18g; carbohydrates 54g; fiber 6g; sugars 6g; sodium 553mg.
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