Wednesday, July 18, 2012

Gluten-Free Chorizo Pork Vegetable Noodles

1 packet wide rice noodles
1/2 pound fresh extra lean ground pork
1 link ground chorizo
1 cup fresh corn kernels
1 cup cremini mushrooms, chopped
1 cup fresh baby spinach
1 small white onion chopped
3 garlic cloves, crushed
Sea salt and black pepper

Cook rice noodles according to instructions on the packet. Drain and set aside.
Add three tablespoons of olive oil to a pan on high heat. When hot, add onions and garlic. Saute until soft (about 3 minutes). Add chorizo and ground pork, saute until cooked (about 5 minutes). Add vegetables, saute a further 3 minutes. Add the rest of the ingredients. Add noodles. Toss to combine. Season to your taste with salt and black pepper. 

Serve hot with extra olive oil drizzle over the top. Garnish with fresh herbs (optional).

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