Scallion Noodles with Pork Belly and Fried Eggs
This asian-influenced meal relies on pre-cooked pork belly, which many stores sell. This comes together quickly and makes a great last minute meal option. Add some garlic and ginger for another flavor variation.
Servings 2
Calories 632kcal
Ingredients
- 12 ounces pork belly pre-cooked, sliced
- 7 ounces kelp noodles
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon monk fruit granulated (omit if using coconut aminos)
- 1/2 tablespoon toasted sesame seeds
- sriracha to taste, optional (omit for nightshade-free)
- 6 green onions white and green parts separated and thinly sliced
- 1/2 tablespoon toasted sesame oil
- 2 fried eggs for garnish, optional
Instructions
- Rinse the kelp noodles with hot water and let drip dry while you prepare the pork (I like to rinse them in a fine mesh strainer and let the strainer sit in the sink).
- Sear the pork belly in a large pan over high heat, about 4 minutes per side. When golden brown, add 1/2 tablespoons soy sauce and a quarter tablespoon of monk fruit. Cook until little to no liquid remains and the pork slices are syrupy. Remove to a plate and set aside. Do not clean the pan.
- Add the kelp noodles and stir, cooking until hot and the pan is deglazed. Add the remaining soy sauce, rice vinegar, monk fruit, sesame seeds, sriracha, and whites of the green onions. Cook until the little to no liquid remains, and the noodles are well coated, about 5 minutes. Remove noodles to a serving dish and drizzle with the sesame oil.
- In the now empty pan, add a touch of oil and fry two eggs over easy on medium high heat, or to desired doneness.
- To serve, top the noodles with pork slices and fried eggs. Scatter with the onion greens.
Nutrition
Calories: 632kcal | Carbohydrates: 7g | Protein: 36g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 254mg | Sodium: 2277mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg