Paleo Pad See Ew with Kelp Noodles and Pork

Ingredients

• about 450 g Pork Tenderloin
• about 340 g Kelp Noodles
• 1 bunch Chinese Broccoli (Gai Lan)
• 2 large Egg
• 2 cloves Garlic
• 1/4 cup Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 2 tbsp Coconut Oil

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

Instructions

1. 1In a small bowl, whisk together the 1/4 cup coconut aminos, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Set this sauce aside.
2. 2Cut the about 450 g pork tenderloin into 1.27 cm thick slices.
3. 3Heat 1 tablespoon coconut oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the sliced pork and stir-fry for 4-6 minutes, until it is no longer pink inside and reaches an internal temperature of 63°C. Remove the pork from the skillet and set it aside on a plate.
4. 4Add the remaining 1 tablespoon coconut oil to the same skillet over medium heat, about 150°C. Mince the 2 cloves garlic and add them to the skillet. Stir-fry for about 30 seconds, until you can smell the garlic, being careful not to burn it.
5. 5Crack the 2 large eggs into the skillet. Scramble the eggs until they are mostly cooked, then add the about 340 g kelp noodles and the bunch of Chinese broccoli. Stir-fry everything together for 3-5 minutes, until the Chinese broccoli is bright green and tender-crisp.
6. 6Return the cooked pork to the skillet with the noodles and vegetables. Pour the prepared sauce over everything. Stir-fry for another 1-2 minutes, until the sauce coats all the ingredients and is slightly thickened.
7. 7Serve the Paleo Pad See Ew immediately.

Substitutions

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