I add Hoisin sauce at the end, as well as like juice. This is a family favourite! I make it pretty frequently as it comes together quickly and is super delicious.
Tried this with ground turkey and it was delicious. Made with ground turkey - easy & delicious! Coming from Asia, I have taste buds that love Chinese cooking, but my head knows 1/4 C of soy sauce is just too much. Too much sodium causes high blood pressure, which can lead to stroke. Please try things, and get your science right, before virtue-signaling.ĭid not bother to try. In normotensive individuals, our body's renal sodium-handling mechanisms are just fine, thank you and 2) If you never bothered to try it, how do you know it's too salty? I used the recipe as stated, and it was by no means over-salted, meaning that 1/4 cup soy sauce is not excessive at all. While we're on the topic of ignorance, 1) too much sodium does not CAUSE high blood pressure, excess sodium is only contraindicated in those with pre-existing hypertension. I aded shrimp at the very end so not to get tough. I use light soy sauce last night used kale and shrimp instead of pork. I have made this several times, once wit collard greens, another time with kale. Used to make it for friends but now they are all making it too. Make it today - the method is absolutely fool-proof. I finally found a great brown rice rice noodle and that completes the recipe by adding whole grains. Toss cold noodles with even more chopped fresh greens for a wonderful salad - that was dinner last night. I have a batch in the frig often - usually made with veggies only - great reheated or cold. Any and all crisp veggies work in it as do any of your favored proteins. I rated this recipe three years ago and so much has happened in the interim and am still making it! It has become my “clean-out-the-frig before CSA pick-up “ recipe. Will definitely put this in the rotation! Loved the sauce! Made it with vegetarian meatballs instead of pork- just put them on top of each serving after mixing sauce & noodles.
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