I lived in China for a couple of years after college, and though I am Caucasian and grew up in America, I get a craving for something Asian-inspired pretty often.
Thankfully, Asian food is often really simple and easy to make. Add a few key ingredients to give it that Asian flavor. Ginger is one of them, and besides that, ginger is totally amazing.For example, did you know that if you drink ginger tea every day (boil ginger in some water for a few minutes and then drink it) it has more anti-inflammatory properties than Ibuprofen—and can give you the same benefits for pain?
If you have some shred pork on hand from a previous recipe (really easy to make in VitaClay, by the way) this recipe can be made in less than 20 minutes. Really any meat can be used, though. Even meatballs or sausage.
1 T sea salt (I like this one)
1 package rice noodles (~1/2 lb)
8 oz.fresh mushrooms, sliced (shiitake are good too)
2 t coconut oil or tallow
2 c pulled pork
Half pound of shredded cabbage or other veggies
6 c broth
1 tablespoon grated fresh ginger
Toppings: sliced green onions, chopped fresh cilantro, soy sauce, dried crushed red pepper, chopped dry-roasted peanuts, sauerkraut or kimchee, shredded seaweed
Using a cast iron skillet, cook mushrooms in oil for 5 minutes or until tender.
Put broth and ginger in the clay pot and cook on “soup” for about 10 minutes.
Add dried noodles, mushrooms and meat to the clay pot, and keep on “warm” another 10 minutes.
Divide shredded cabbage in the bottom of 4 bowls, then add broth and noodles/meat/mushrooms to each bowl.
Serve with lime wedges and desired toppings.
Divide coleslaw mix and next 2 ingredients among bowls.