Keto Bak Chor Mee (Soy-Free)

Ingredients

• 1 lb Shirataki Noodles
• 1/2 lb Ground Pork
• 2 tbsp Pork Lard
• 2 tbsp Coconut Aminos
• 1 tbsp Black Vinegar
• 1 tbsp Chili Oil
• 3 cloves Garlic
• 1/2 cup Mushroom
• 1/4 cup Crispy Pork Rinds
• 2 Green Onions
• 1 tbsp Fish Sauce
• 4 cups Pork Broth

Instructions

1. 1First, prepare the 1 lb Shirataki Noodles by rinsing them thoroughly under cold water for 1 minute, then drain them very well in a colander. Set the noodles aside. In a large pot, bring the 4 cups Pork Broth to a rolling boil over high heat (212°F / 100°C).
2. 2Add the prepared 1 lb Shirataki Noodles to the boiling 4 cups Pork Broth and cook for exactly 2 minutes. Carefully drain the noodles, reserving all of the hot pork broth in the pot.
3. 3While the noodles cook, finely mince the 3 cloves Garlic. Thinly slice the 2 Green Onions, separating the white parts from the green tops. Heat 2 tbsp Pork Lard in a 10-inch skillet over medium-high heat (350°F / 177°C). Add the minced 3 cloves Garlic and the white parts of the 2 Green Onions to the skillet and cook until fragrant and lightly golden, about 1-2 minutes, stirring constantly to prevent burning.
4. 4Add the 1/2 lb Ground Pork to the skillet with the aromatics. Cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 5-7 minutes, reaching an internal temperature of 160°F (71°C). Carefully drain off any excess fat from the skillet.
5. 5In a medium bowl, whisk together the 2 tbsp Coconut Aminos, 1 tbsp Black Vinegar, 1 tbsp Chili Oil, and 1 tbsp Fish Sauce until they are well combined.
6. 6Divide the sauce evenly among four serving bowls. Add about 1 cup of the reserved hot pork broth to each bowl and stir to combine. Add the cooked 1 lb Shirataki Noodles to each bowl. Top each serving with the cooked 1/2 lb Ground Pork, the 1/2 cup Mushroom, the 1/4 cup Crispy Pork Rinds, and the green tops of the 2 Green Onions. Serve immediately.

Substitutions

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