1 tsp sesame oil
1 tsp garlic chili paste
1 cup Thai Style Konjac Noodles
2 cups vegetable broth
½ tsp fresh ginger fine grated
1 tbsp fresh cilantro sliced
1 tbsp green onion
1 tsp fresh lime juice
Pinch of cayenne pepper
Salt to taste
Pepper to taste
½ cup fresh bean sprouts
6 ounces pork tenderloin- sliced paper thin
In a medium saucepan or small stock pot, heat oil over medium heat, add garlic chili paste and ginger cook for a few minutes until ginger starts to brown.
Add the vegetable broth and bring to a full simmer. Add the Thai noodles, sliced pork, salt and pepper.
Add a dash of cayenne, and just before ladling into serving bowl stir in, lime juice, soy sauce, green onions, and cilantro.
Garnish with bean sprouts and lime slices.
Meal system variation: Reduce pork to 2 ounces, omit cayenne and whisk in a packet of Pork Thai Soup after the pork cooks. Make sure to not boil the protein.
Maintenance variation: Stir in 4.5 ounces of coconut milk with the dash of cayenne.
Tip: Placing pork tenderloin in freezer until firm enables you to slice pork paper thin.