Moink in the Wild: Pork Ramen Noodles (Paleo, Whole30 + Keto)

These pork ramen noodles are both quick + easy AND make leftovers! You’ll be enjoying this meal in 30 minutes and have some in the fridge for lunch or another dinner. Win-win! Love it when that happens!

Courtesy of Real Simple Good


  • 1 lb ground pork (or can sub leftover pulled pork)
  • 4 green onions, diced (the white and green parts are used in separate steps)
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated on a microplane
  • 3 cups kale, chopped (we also like the cruciferous mix at Trader Joe’s)
  • 1/4 cup coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp fish sauce
  • 6 cups beef broth
  • 1 large zucchini, spiralized (can sub 1/2 package of rice noodles or 1 package of Cappellos noodles)
Optional Toppings:


  1. Heat a large stock pot over medium heat and add pork. Cook, stirring occasionally, until the pork is almost cooked through, about 6-7 minutes.
  2. While the pork is cooking, prepare the onions, garlic, ginger and kale or cruciferous veggies as noted.
  3. When the pork is almost browned, add in the white part of the green onions, garlic and ginger. Stir and cook for 1-2 minutes.
  4. Add the kale or cruciferous veggies, coconut aminos, apple cider vinegar, fish sauce and beef broth and bring the pot to a low boil.
  5. Turn heat down and stir in noodles, continue to cook until noodles are tender.
  6. Ladle soup into bowls and top with diced green onion and any optional toppings. Serve and enjoy!

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe.


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