1cupdiced scallionswhite and green parts separated
1medium carrotpeeled, Blade D, noodles trimmed
3cupsspiralized green or purple cabbage *I chose to omit
Instructions
Heat the sesame oil in a large skillet over medium heat. Add the rutabaga noodles and toss. Cook for about 10 minutes, tossing occasionally, until rutabaga noodles are cooked through.
Meanwhile, whisk together the soy sauce, chicken broth, rice vinegar, ginger, half the garlic, and red chili peppers in a small bowl and set aside.
In a large wok over medium-high heat, add the pork, crumbling with a wooden spoon, and saute until cooked through, 7-10 minutes. Add the rest of the garlic garlic and white parts of the scallions and cook for 2 minutes or until onions soften. Add the carrots, cabbage, and toss well, letting cook for 3 minutes or until vegetable soften. Add the prepared sauce and the cooked rutabaga noodles and toss until combined and warm.
Serve warm, garnished with the green parts of the scallions.
Recipe Notes
Per serving (1 out of 4) - Calories: 334, Fat: 16g, Saturated Fat: 5g, Sodium: 713mg, Sugar: 9g, Protein: 28g, Carbs: 19g