Chinese · Dinner
Noodles with Bean Sauce (Gluten-Free)
Wok-fried rice noodles tossed with ground pork in a savoury bean sauce made from doenjang and gluten-free tamari, brightened with scallion, ginger and garlic. Quick stir-fry technique keeps the pork browned and separate, the sauce glossy and umami-rich, finished with sesame oil and served hot in a bowl.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
649Calories
35.8gProtein
26.5gFat
67.2gCarbs
6.2gSugar
3.8gFiber
1801mgSodium
120mgChol
8.3gSat Fat
740mgPotassium
62mgCalcium
3.7mgIron
1mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Mince the ginger and garlic, slice the scallion, and cut cucumber into thin matchsticks; set each aside.
2
Boil
Cook the rice noodles in boiling water over high heat for 6 to 8 minutes until tender, then drain and set aside.
3
Sear
Heat vegetable oil in a wok over medium-high heat, add ground pork, break it up with a spatula, and fry for 4 to 5 minutes until browned.
4
Bloom
Push pork aside, add ginger and garlic to the cleared space, and stir over medium heat for 30 seconds until fragrant.
5
Simmer
Stir in doenjang, tamari, sugar, and chicken stock, then simmer over medium-low heat for 2 to 3 minutes until sauce thickens.
6
Toss
Add drained noodles to the wok and toss over medium heat for 1 to 2 minutes until every strand is glossy brown.
7
Finish
Drizzle sesame oil over the noodles and toss once more until glistening.
8
Plate
Transfer noodles to a bowl, scatter scallion and cucumber matchsticks over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground pork
- 5.2 oz150g dry rice noodles, cooked according to package directions
- 3 tbsp3 tbsp doenjang
- 2 tbsp2 tbsp soy sauce tamari
- 22 scallion
- 2 tsp2 tsp ginger
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 1/2 cup120ml low-sodium chicken stock
- 1 tsp1 tsp sugar
- a few cucumber matchsticks, for garnish
