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Asian Pork Noodles with Lime, Basil & Spinach.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 small pkg
    fresh basil
  • 4 cloves
  • 2 (1 inch) pieces
    ginger root
  • 1
  • 6
    pork sausages
  • 10 oz
    spaghetti pasta
    black pepper
    fish sauce
    virgin coconut oil
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 lime
    2 (5 oz) pkgs baby spinach
    1 small pkg fresh basil
    2 (1 inch) pieces ginger root
  • 3
    When the water in the saucepan comes to a boil, uncover the pan and season the water with salt (snap the spaghetti into thirds as you add to the water), then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Once cooked, drain the pasta in a colander.
    10 oz spaghetti pasta
    2 tsp salt
  • 4
    Peel and mince or press the garlic. Peel and mince or grate the ginger.
    4 cloves garlic
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tsp virgin coconut oil
  • 7
    Cut the pork sausage open at one end. Sliding your fingers from the sealed to the cut end, squeeze the contents of the sausage into the skillet and discard the casing. Add garlic, and ginger to the skillet. Breaking the sausage apart with a spatula, cook until browned and crumbly, 4-5 minutes.
    6 pork sausages
  • 8
    Juice the lime into a small bowl.
  • 9
    Pick the basil leaves off the stems and discard the stems.
  • 10
    Turn the heat down to low and add the spinach and half the basil, stir until the spinach is wilted.
  • 11
    Add the pasta, lime juice, fish sauce, salt, and pepper. Cook, stirring constantly, until ingredients are well combined.
    2 tbsp fish sauce
    ½ tsp salt
    ½ tsp black pepper
  • 12
    To serve, divide the pasta between bowls and garnish with the remaining basil. Enjoy!