Ingredients
For the pork:
2 pounds ground pork
4 teaspoons toasted sesame oil
4 green onions, sliced
4 teaspoons minced fresh ginger
4 cloves garlic, minced
1/4 tsp red pepper flakes
4 tablespoons coconut aminos

For the noodles:
8 large carrots, peeled
2 tablespoons Clarified Butter or ghee
1/4 teaspoon salt
Chopped fresh cilantro
Lime wedges

Directions

1. In a large nonstick skillet, cook the pork over medium-high heat, breaking it up with a wooden spoon, until browned, about 10 minutes. Transfer to a bowl. Drain any fat from the skillet.
2. Heat the sesame oil in the same skillet over medium heat. Add the green onions, ginger, garlic, and pepper flakes. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the pork and coconut aminos and heat through, about 1 minute.
3. Meanwhile, use a vegetable peeler to cut the carrots lengthwise into long, thin noodles. Heat the butter in a large skillet over medium heat. Add the carrot noodles and salt and cook, stirring occasionally, until just tender, 3 to 4 minutes.
4. Serve the pork mixture on top of the carrot noodles. Top with cliantro and serve with lime wedges.

Serves 8