How to Make Beefy Asian Noodles

Ingredients

• 1 (2-inch) piece fresh ginger, peeled and grated
• ½ small head green cabbage, cored and cut into thin strips
• 1 medium zucchini, cut into ½-inch cubes
• ½ cup diced yellow onion
• 1 pound grass-fed ground beef
• 2 tablespoons coconut oil
• 1 teaspoon dark sesame oil
• ¼ cup coconut aminos or wheat-free tamari sauce
• ¼ cup chicken bone broth
• 2 tablespoons tomato sauce, homemade or store-bought
• 1 teaspoon to 1 tablespoon hot sauce (to taste)
• 1 tablespoon powdered erythritol or 1 drop of stevia glycerite
• 1 (16-ounce) package kelp noodles or 2 (7-ounce) packages Miracle Noodles
• Chopped green onion, for garnish (optional)

1. Grease the cooking pot of a 4-quart slow cooker.
2. Place the grated ginger, cabbage, zucchini, onion, ground beef, coconut oil, and sesame oil in the slow cooker. With a wooden spoon, crumble the beef into small, bite-sized chunks.
3. In a small bowl, combine the coconut aminos, broth, tomato sauce, hot sauce, and erythritol. Add the sauce and the kelp noodles, if using, to the slow cooker and cook on medium heat for 6 to 8 hours, until the beef and veggies are cooked through
4. If using Miracle Noodles, drain, rinse, and add them just before serving. Stir the noodles through the beef and veggies to heat through.
5. Garnish with green onion, if desired, and serve.