Pork stir fry with noodles
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Pork stir fry with noodles
Pork stir fry with gluten free rice noodles (or even gluten free mung bean noodles) is a popular Asian dish that has found a home in many other kitchens around the world and amongst different cultures. Replace pork with a meat, fish or seafood of your choice and be playful with the choice of vegetables – some luscious greens would make great tasty additions.
SERVES:
PREP TIME:
20 mins
COOK TIME:
10 mins
Ingredients
- 500g lean minced pork or chicken
- 425g Asian vegetables eg: Bamboo shoots, baby corn, bean sprouts
- 2 tablespoons olive oil or vegetable oil
- 55g fresh broccoli, cut into florets
- 6 fresh snow peas, julienned
- 1 chilli, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon wheat and gluten free Tamari
- 1 tablespoon agave or apple or pear concentrate (optional)
- 1 packet vermicelli glass noodles
- 1/2 cup fresh coriander, chopped
- 1 cup fresh bean sprouts
Method
- In a wok or large saucepan on a high heat, add the oil and cook the garlic and pork mince for 5 minutes or until brown.
- Add vegetables, tamari, apple or agave concentrate.
- When vegetables are cooked to your liking, remove and gently stir through fresh bean sprouts and coriander.
- In a separate pot cook noodles according to the instructions on the packet.
- Place noodles on a long serving plate and top with the cooked stir fry ingredients.
Inspirations
- Replace Vermicelli glass noodles (made from mung bean or green pea flour) with vegetable noodles, or kelp noodles
- Or use vegetables instead of noodles: 1. Fry half a finely sliced cabbage and 3 finely chopped garlic cloves in olive oil. 2. Add 1 finely grated carrot and zucchini and cook for 5 minutes. 3. Add 2 tablespoons of gluten free fish sauce. 4. Add mince and stir fry for 10 minutes or until mince is cooked.
Dietary Requirements
Gluten Free | Dairy Free | Yeast Free | Nut Free | Egg Free
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