We love eating dinner with chopsticks at our house. It changes up the typical routine, slows us all down a bit, and makes veggies more fun.
This meal turns spring roll ingredients into a chopstick meal, but putting all the ingredients in a bowl instead of a won ton wrapper (which also saves A LOT of time).
Without a wrapper, this meal hits nearly every dietary criteria – high in protein, loaded with veggies, and carbohydrate flexible. By carb flexible, I mean that you can serve it over brown rice noodles for more carbs or over miracle noodles for no added carbs. It’s also gluten, dairy, sugar, and soy free.
Ingredients:
- 1lb Lean Ground Turkey or Chicken
- 1 tbs Avocado Oil
- 2 cloves Garlic, minced
- 2 Green Onions, chopped
- 2 large Carrots, spiralized (or buy frozen or just use a bag of shredded carrots)
- 1/2 a head of Cabbage, chopped finely
- 1/4 cup Lime Juice
- 2 tbs Golden Monk fruit or other sweetener
- 1 tbs Rice Vinegar
- 1 tsp Ground Ginger
- 2 tbs Sesame Oil
- Optional
- 1 package Brown Rice Noodles or Fettuccine Miracle Noodles
- Chopped Cashews
Instructions:
- In a large skillet or wok, heat avocado oil over medium heat. Add ground meat and cook until browned, then remove from pan.
- Add garlic and onion to the pan and saute until soft – about 4 minutes.
- Add carrots and cabbage, stirring frequently and cooking until vegetables soften slightly – about 4 more minutes.
- Meanwhile, make the sauce by whisking together the lime, sweetener, vinegar, ginger, and sesame oil until well combined. Have any noodles you may be using cook during this time according to package instructions.
- Add ground meat back to the pan with the vegetables and pour sauce over. Stir to combine well and keep on the stove until heated through.
- Assemble bowls by dividing the noodles among the individual serving dishes, add the meat and vegetable mixture, then top with chopped nuts.
*This dish is great served hot or cold. Flavors come together and the dish is even better as leftovers.
