Pork stir fry with noodles

Pork Stir Fry with Noodles

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


  • 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


  1. 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.
  2. Add vegetables, tamari, apple or agave concentrate.
  3. When vegetables are cooked to your liking, remove and gently stir through fresh bean sprouts and coriander.
  4. In a separate pot cook noodles according to the instructions on the packet.
  5. Place noodles on a long serving plate and top with the cooked stir fry ingredients.


  • 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

Filed under

Gluten freeDairy free

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  • Photography: Lee Green