Yield: 2 servings
Active Time: 25 minutes
Total Time: 40 minutes
For the bok choy:
3 small baby bok choy, thinly sliced
1 tablespoon coconut amino sauce
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
For the eggs:
1 teaspoon Organic Valley Farms Ghee
2 large eggs
For the garnish:
3 scallions, thinly sliced
Make the noodles:
Open the packages of noodles and rinse well. Fill a small saucepan halfway with water and bring to a boil. Add miracle noodles and stir 1 to 2 minutes; strain and toss with toasted sesame oil.
Make the vegetables:
In the same saucepan, heat 1 teaspoon ghee, then add carrots and sauté for 1 minute. Add zucchini and gochujang, stirring until coated; scrape into a bowl.
Make the beef:
Wipe down the skillet and add 1 teaspoon ghee. Brown the ground beef, about 2 to 3 minutes, then add grated pear, 2 tablespoons coconut amino sauce, and chili garlic sauce. Simmer until the pear has broken down, about 5 to 7 minutes.
Make the bok choy:
Fill a large skillet halfway with water and bring to a boil. Add bok choy and blanch for 1 to 2 minutes; drain, squeezing any excess water. Toss bok choy with remaining 1 tablespoon coconut aminos, 1 teaspoon toasted sesame oil, and sesame seeds.
Make the eggs:
In a nonstick skillet, heat 1 teaspoon ghee over medium-low heat. Fry eggs until yolks are runny but whites are firm, 2 to 4 minutes each.
Assemble the bowl:
Place half the miracle noodles at the bottom of a bowl. Arrange a portion of vegetables, beef, and bok choy around the perimeter. Top with an egg, and scatter with scallions. Serve immediately.