Ingredients:

1 pkg Liviva Soybean Spaghetti

1 lb pork

½ Yellow onion

2 carrots

2 cloves garlic

2 tbsp fresh ginger

1 head iceberg lettuce

2 stalks green onion

3 tbsp Tamari

1 tbsp olive oil

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tsp sriracha

Directions:

1. Cook the pasta according to package directions (approx. 6 minutes)
2. Meanwhile, dice onion and carrots and chop the garlic and ginger into very small pieces.
3. Heat 1 tbsp of oil in a large pan over medium heat and saute ground pork for 5 minutes, breaking it into smaller pieces as it cooks.
4. Add the onions and carrots. Saute for another 5 minutes.
5. Toss in the garlic and ginger and cook until fragrant (approx. 2 minutes). 
6. While the pork is cooking, combine tamari, olive oil, rice wine vinegar and sesame oil and sriracha in a small bowl and stir.
7. Drizzle over the pork and cook for another 2 minutes. Remove from heat.
8. Tear lettuce leaves from stem. Top with pork mixture and diced green onions.

Notes:

Store leftovers in the fridge and eat cold or reheat pork on a stovetop. Keeps for 4 days.