Whole30 Mee Pok

Indulge in a healthier take on a beloved street food classic with this Whole30 Mee Pok recipe! This dish swaps traditional wheat noodles for light and nutrient-packed zucchini noodles, making it completely gluten-free and paleo-friendly. Featuring flavorful ground pork sautéed with shiitake mushrooms, crunchy water chestnuts, and a savory blend of coconut aminos and fish sauce, this recipe delivers all the umami you crave. Crisp Chinese broccoli and bean sprouts add a delightful freshness and texture, while white pepper provides just the right amount of kick. Ready in just under 45 minutes, this quick and easy Whole30-compliant meal is perfect for clean eating without compromising on taste. Serve it piping hot, garnished with fresh green onions, for an aromatic and satisfying dinner that’s sure to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 500 grams ground pork
• 60 ml coconut aminos
• 2 tablespoons fish sauce
• 4 cloves garlic
• 4 stalks green onions
• 100 grams shiitake mushrooms
• 100 grams water chestnuts
• 2 tablespoons avocado oil
• 200 grams Chinese broccoli (gai lan)
• 100 grams bean sprouts
• 0.5 teaspoon white pepper

Directions

Step 1

Use a spiralizer to cut the zucchinis into thin noodle-like strips and set them aside.

Step 2

Finely mince the garlic cloves and chop the green onions, separating the white and green parts.

Step 3

Slice the shiitake mushrooms and roughly chop the water chestnuts.

Step 4

Wash and trim the Chinese broccoli, cutting into 2-inch pieces.

Step 5

Heat 1 tablespoon of avocado oil in a large skillet over medium heat.

Step 6

Add the garlic and the white parts of the green onions to the skillet, sautéing until fragrant, about 1 minute.

Step 7

Add the ground pork to the skillet, breaking it up with a wooden spoon as it cooks. Cook for about 5-7 minutes until no longer pink.

Step 8

Stir in the coconut aminos, fish sauce, and white pepper, mixing well to combine.

Step 9

Add the shiitake mushrooms and water chestnuts to the skillet, cooking for another 3-4 minutes until they soften.

Step 10

In a separate large skillet, heat the remaining tablespoon of avocado oil over medium-high heat.

Step 11

Add the zucchini noodles to the skillet, cooking for 2-3 minutes until they are just tender, then remove from heat.

Step 12

In the same skillet used for the pork, add the Chinese broccoli and bean sprouts, stir-frying for about 3 minutes until they are tender-crisp.

Step 13

To assemble, divide the zucchini noodles among bowls and top with the pork and vegetable mixture.

Step 14

Garnish with the green parts of the green onions before serving.

Step 15

Serve immediately and enjoy your Whole30 Mee Pok!

Nutrition Facts

Serving size	(1976g)

Amount per serving	% Daily Value*
Calories	2308.1

Total Fat 134.6g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 450mg	0%
Sodium 11442.5mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 81.2g
Protein 150.2g	0%

Vitamin D 18IU	0%
Calcium 453.9mg	0%
Iron 11.0mg	0%
Potassium 3516.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 26.1%

Carbs: 21.3%