2 packages of tofu shirataki noodles
leaf lettuce (6 or 7 big leaves)
1 red bell pepper
3 carrots
3 celery stalks
several radishes
2 green onion tops
about 1/2 of a grocery store bunch of cilantro
Dressing:
2 T coconut oil
4 T ponzu dressing
1 T sesame oil
about 1/2-1 t chili oil
1 T lemon grass paste
1- 1 1/2" ginger root, peeled and grated
2 garlic cloves, minced
Meat:
8 oz of pork
2 T coconut oil
about 1/2 t chili oil
about 1 t sesame oil
Garnish:
about 3 T sesame seeds
Wash all the vegetables.
Rinse the noodles. Microwave them 2 minutes. Rinse again with cool water. Use kitchen scissors to cut them into reasonable-sized pieces.
Cut the lettuce into shreds/strips. Core and slice the pepper.
Slice the celery and radishes. Shred the carrots. Cut the green onion tops with scissors. Remove the cilantro leaves from the stalks.
Combine all of the salad ingredients in a good-sized bowl.
Combine dressing ingredients.
Cut the pork into thin bite-sized pieces. Heat the oils in a wok, and stir-fry the pork until done. Turn off the heat, and pour the dressing over the pork, stir it around, scoop the pork onto the top of the salad, and pour the dressing over the salad, scraping any that sticks out of the wok.
Top with sesame seeds.
