Easy Pork & Kimchi Noodles

6 Servings

Ingredients

• 6 Egg (at room temperature)

• 10 1/2 ozs Gluten-Free Ramen Noodles (dry)

• 1 lb Lean Ground Pork

• 2 cups Kimchi (with juice)

• 8 1/16 fl ozs Bone Broth

• 4 stalks Green Onion (thinly sliced)

• 1 1/2 tsps Sesame Seeds

Directions 

1. Place the eggs in a large pot and cover them with cold water. Cover and bring to a boil. Turn off the heat and leave it covered for six minutes. Remove the eggs using a slotted spoon and run cold water over them until cool. Peel and set aside on a plate.
2. Refill the same pot with fresh water. Cook the noodles to al dente, according to package directions. Drain and set aside.
3. In a non-stick skillet, over medium-high heat, cook the pork for five to seven minutes, breaking it up as it cooks. Add the kimchi and cook for one more minute. Add the broth and let reduce until almost dry. Add the cooked noodles and mix to coat.
4. Serve the noodle mixture in bowls. Top with green onions, sesame seeds, and one egg cut in half. Enjoy!

NOTES

• Leftovers

  Refrigerate in an airtight container for up to three days.

• Serving Size

  One serving equals approximately 1 1/3 cups.

• More Flavor

  Add tamari sauce