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Thai Pork Konjac Ramen


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.

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