Go Back

Konjac Ramen Bowls with Turkey Kale Meat Balls

Servings 2 people

Ingredients
  

  • 1 385g/14 ounce Konjac noodles I like the thick “ramen” like size
  • 2-3 tbsp avocado oil
  • 1 onion cut in half and then sliced in ½ moons
  • ½ tsp sea salt
  • ½ tsp turmeric
  • 1 cup sliced mushrooms
  • 1 package enoki mushrooms
  • ¼ - ⅓ napa cabage
  • ¾ cup chicken or vegetable broth
  • 2 tbsp coconut aminos
  • 6 Turkey Kale Meatballs
  • ½ avocado sliced
  • 2 green onions sliced on a diagonal
  • 1 red chili pepper sliced thinly
  • 2 tsp sesame oil

Instructions
 

  • Using a large strainer, strain the noodles well in warm water, set aside.
  • Remove the root end from the enoki mushrooms and break them apart, set aside.
  • In a large sauté pan, heat oil, add the onion and sauté until translucent.  
  • Add the salt and turmeric.  Add the sliced mushrooms and sauté until soft and golden in spots.  Add the enoki mushrooms, breaking them apart as you toss.  Sauté for 1 minute, add the napa cabbage, chicken or vegetable broth and coconut aminos.  Sauté until the cabbage is soft.
  • Add the noodles and toss to incorporate.
  • Distribute the mixture evenly in two bowls and top with Turkey Kale Meatballs, avocado, green onion, chili peppers, and sesame oil. Enjoy.