Stir Fried Kelp Noodles with Pork, Eggs, and Broccoli Slaw
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Stir Fried Kelp Noodles with Pork, Eggs, and Broccoli Slaw sits in the Pork section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons ghee or fat of choice, divided
- 3 large eggs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 large shallots, minced in a food processor
- 2 anchovy fillets packed in olive oil, drained
- 1 pound ground pork
- 2 garlic cloves, minced
- 1 package of kelp noodles, rinsed and drained
- ¼ cup chicken broth
- 4 tablespoons coconut aminos
- 1 tablespoon coconut vinegar
- 1 cup broccoli slaw
- 1 cup shredded carrots
- 6 ounces baby spinach
Method
Make a thin scrambled egg omelet. Warm a tablespoon of oil in your 12-inch cast iron skillet on medium a hot burner. Beat the eggs with some salt and pepper in a separate bowl. Once the pan is hot, pour in the eggs making sure it's in a uniform layer and turn the heat down to low.
Once the bottom of the egg omelet is set, flip it over with a spatula. It's ok if your omelet tears! You'll be cutting it into strips after.
Once the omelet is done cooking, move it to a cutting board and cut it into thin strips. Set it aside.
In the same cast iron skillet, add another tablespoon of oil and sauté the shallots. When the shallots soften, throw in the anchovies and break it up with your wooden spoon.
Tip in the pork and garlic into the pan with the shallots and anchovies. Salt with salt and pepper. Leave the meat until it is no longer pink.
Tip in the kelp noodles (the cook cut the noodles with scissors) and chicken broth into the pan. Salt everything in the pan with the coconut aminos and vinegar. Lid the pan and cook for about 5 minutes to soften the kelp noodles.
Once the noodles are soft, add in the broccoli slaw and shredded carrots. Stir well. Then, throw in the baby spinach and add additional salt and pepper and fry everything until the leaves are wilted.
At the very end, toss in the slices of egg omelet. Voila!
