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Parsley & Chive Crackslaw Buddha Bowl

1 ounce savoy cabbage cut into strips

1 ounce purple cabbage cut into strips

1 ounce bean sprouts

1 ounce orange pepper cut into strips

1 ounce of kale ripped into pieces

4 ounces ground pork

1 tbsp green onions

1 Tbsp parsley chopped

1 Tbsp chives chopped

1 cup konjac noodles dry fried.


1 tbsp soy seasoning

1/2 tsp garlic chili paste

1 tsp vinegar

2 tsp sesame oil

1 tsp toasted sesame seeds optional


Scramble fry your choice of ground meat with salt and pepper, set aside to cool.

Rinse your konjac noodles well and add to a skillet to dry fry over medium heat, until the moisture is removed. Set aside to cool.

Slice and assemble veggies in your bowl, add meat and noodles.

Whisk dressing ingredients together and seal in container until you are ready to dress your salad.

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