Garlic-Miso Pork Noodle Bowl


  • 8 ounces uncooked brown rice noodles
  • 8 ounces ground pork
  • 3 tablespoons grated yellow onion
  • 1 (8-oz.) pkg. sliced fresh mushrooms
  • 2 tablespoons white miso
  • 1 tablespoon chili garlic sauce (such as Huy Fong)
  • 2 cups unsalted beef stock
  • 1 cup matchstick-cut carrots
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 cup sliced scallions


Step 1

Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.

Step 2

Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.

Step 3

Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.

Servings: 4

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