Whole30 Mee Pok
Experience the bold and wholesome flavors of *Whole30 Mee Pok*, a healthy twist on the classic Asian noodle dish. This vibrant recipe swaps traditional egg noodles for fresh, spiralized zucchini noodles, making it completely grain-free and gluten-free. Juicy ground pork is stir-fried to perfection with aromatic garlic, shiitake mushrooms, and crunchy water chestnuts, then infused with umami-packed coconut aminos and fish sauce for an authentic taste. Crisp-tender Chinese broccoli and bean sprouts add the perfect veggie crunch, while a sprinkle of fresh green onions ties it all together. Quick to prepare in under 45 minutes and bursting with nutrients, this hearty yet light dish is Whole30-compliant, paleo-friendly, and perfect for anyone craving a flavorful, guilt-free meal. Ideal as a weeknight dinner or a meal-prep staple, this healthier version of Mee Pok is sure to satisfy your noodle cravings!
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Recipe Information
Ingredients
- 4 medium zucchini
- 500 grams ground pork
- 60 ml coconut aminos
- 2 tablespoons fish sauce
- 4 cloves garlic
- 4 stalks green onions
- 100 grams shiitake mushrooms
- 100 grams water chestnuts
- 2 tablespoons avocado oil
- 200 grams Chinese broccoli (gai lan)
- 100 grams bean sprouts
- 0.5 teaspoon white pepper
Instructions
Use a spiralizer to cut the zucchinis into thin noodle-like strips and set them aside.
Finely mince the garlic cloves and chop the green onions, separating the white and green parts.
Slice the shiitake mushrooms and roughly chop the water chestnuts.
Wash and trim the Chinese broccoli, cutting into 2-inch pieces.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
Add the garlic and the white parts of the green onions to the skillet, sautéing until fragrant, about 1 minute.
Add the ground pork to the skillet, breaking it up with a wooden spoon as it cooks. Cook for about 5-7 minutes until no longer pink.
Stir in the coconut aminos, fish sauce, and white pepper, mixing well to combine.
Add the shiitake mushrooms and water chestnuts to the skillet, cooking for another 3-4 minutes until they soften.
In a separate large skillet, heat the remaining tablespoon of avocado oil over medium-high heat.
Add the zucchini noodles to the skillet, cooking for 2-3 minutes until they are just tender, then remove from heat.
In the same skillet used for the pork, add the Chinese broccoli and bean sprouts, stir-frying for about 3 minutes until they are tender-crisp.
To assemble, divide the zucchini noodles among bowls and top with the pork and vegetable mixture.
Garnish with the green parts of the green onions before serving.
Serve immediately and enjoy your Whole30 Mee Pok!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 11442 mg | 497% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 81.2 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 454 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
