Vietnamese cuisine treasures the balance between textures and flavors. In this brilliant dish, we’ve mixed crunchy vegetables with soft noodles and juicy pork tenderloin, and blended sharp ginger with pungent garlic for pleasing contrast. To maximize your intake of sulforaphane, a cancer risk–reducing compound found in cruciferous veggies, choose broccoli sprouts. Sulforaphone levels are 10 to 100 times higher in three-day-old broccoli sprouts than they are in broccoli.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
Shirataki is a low-carbohydrate noodle made from konjac root. If you can’t find shirataki, try kelp noodles or add an organic medium-firm tofu, crumbled or diced, to the stir-fry instead.