I was trying to branch out to new vegetables to spiralize when I ran across the idea of doing an Asian-themed noodle broth-based bowl using turnips, and I was intrigued! Turnips look a lot like noodles, and their mild flavor blend seamlessly into a noodle bowl. It is warm and slurpy and comforting, loaded with vegetables, and uses nutrient-rich bone broth.

Pork Turnip Noodle Bowl

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb ground pork
  • 3 cloves of garlic, minced
  • 2″ piece of ginger, minced (or 1 heaping TBSP garlic paste)
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp red pepper flakes (or more if you want it spicy)
  • 3 turnips, peeled and spiralized (about 3 cups)
  • 4 cups bone broth (beef or chicken is fine!)
  • 1 TBSP soy sauce
  • 2 TBSP rice vinegar
  • 4 cups shredded green cabbage
  • 2 large carrots, peeled and spiralized (about 2 cups)
  • red pepper flakes or sriracha (optional, for spiciness)


Allow pork to come to room temperature.  In a mixing bowl, combine pork, garlic, ginger, chili powder, salt, and red pepper flakes with hands.

Heat pan to medium heat.  Brown pork and drain grease.  Add bone broth, soy sauce, vinegar, and turnips.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Add the carrots and cabbage and cook for 3 more minutes.  Serve warm.


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