Chinese · Dinner
Fried Noodles with Pork (Gluten-Free)
Stir-fried rice noodles tossed with seared pork, egg, cabbage, carrot and scallion in a gluten-free tamari-based sauce. Wok heat gives the noodles a light char while garlic and ginger build the base flavour. Finished with sesame oil, this plate eats fast and light.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
41.2gProtein
23.8gFat
58.3gCarbs
6.8gSugar
3.6gFiber
1180mgSodium
268mgChol
5.4gSat Fat
820mgPotassium
85mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the pork thin, shred the cabbage, julienne the carrot, soak rice noodles in warm water for 10 minutes until pliable, then drain.
2
Whisk tamari, rice vinegar and sugar in a small bowl until sugar dissolves. Set the sauce aside.
3
Heat vegetable oil in a wok over high heat until shimmering, add pork and sear for 2 minutes, stirring once, until browned outside.
4
Add garlic and ginger to the wok, sauté for 20 seconds over medium-high heat until fragrant, then crack in the egg and scramble until just set.
5
Add noodles, cabbage and carrot to the wok and toss constantly over high heat for 2 minutes until cabbage wilts and noodles char lightly.
6
Pour in sauce and sesame oil, toss for 1 minute over high heat until every strand is coated and glossy, then season to taste.
7
Plate
Transfer the noodles to a serving plate and scatter the scallions over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin
- 5.2 oz75g dry, cooked to about 200g rice noodles
- 22 eggs
- 1 1/2 cup150g cabbage
- 1/2 cup60g carrot
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tbsp3 tbsp tamari
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- pinch of salt
- pinch of white pepper
