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Ingredients
SERVINGS: 8 Serving(s)
- 1 pound uncooked brown rice noodles
- 1 pound ground pork (I have also used diced chicken)
- 1/2 sweet onions thinly sliced
- 1 lb. fresh mushrooms sliced (I often enjoy getting a mix of mushrooms)
- ¼ cup white miso
- 2 Tbsp. chili garlic sauce (I have also used red curry paste as a substitute)
- 4 cups beef stock
- 2 cups matchstick-cut carrots (julienne)
- Soy sauce (taste)
- 1 cup sliced scallions
Instructions
Cook noodles according to package directions. Drain well.
Heat a large 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 with soy sauce, and top evenly with scallions.
Note: The beautiful thing about noodle bowls is you can substitute what you have in your refrigerator. For instance, if you don’t have enough pork you can add boneless skinless chicken breasts.
