Paleo Danzai Noodles

Ingredients

• about 450 g Ground Pork
• about 225 g Sweet Potato Noodles
• 1/4 cup Coconut Aminos
• 1/4 cup Dried Shrimp
• 4 cloves Garlic
• 2 medium Shallots
• 4 cups Bone Broth
• 1 tbsp Rice Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/4 cup dried shrimp in a small bowl. Pour enough warm water over the shrimp to completely cover them. Let the shrimp soak for 15 minutes, then carefully drain the water and finely chop the rehydrated shrimp.
2. 2Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the about 450 g ground pork to the hot skillet and cook for 5-7 minutes, using a spoon to break it apart. Continue cooking until the pork is browned and no longer pink, reaching an internal temperature of 71°C.
3. 3Add the 4 cloves of minced garlic, the 2 medium chopped shallots, and the 1/4 cup finely chopped dried shrimp to the skillet with the cooked pork. Cook for about 2 minutes, stirring constantly, until the garlic and shallots become fragrant and softened.
4. 4Pour the 1/4 cup coconut aminos and the 4 cups bone broth into the skillet. Increase the heat to bring the liquid to a rolling boil, then reduce the heat to low. Cover the skillet with a lid and let the sauce simmer gently for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
5. 5While the sauce simmers, bring a separate large pot of water to a rolling boil. Add the about 225 g sweet potato noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still slightly firm when you bite into them. After cooking, carefully drain the noodles well in a colander.
6. 6Divide the cooked about 225 g sweet potato noodles evenly among four serving bowls. Carefully ladle the rich pork sauce from the skillet over the noodles in each of the four bowls.
7. 7Just before serving, drizzle the 1 tbsp rice vinegar evenly over the sauce in each bowl. Serve the Paleo Danzai Noodles hot.

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