Thai · Dinner
Sweet Soy Noodle Stir-Fry with Pork (Gluten-Free)
Pork loin stir-fried over high heat with wide rice noodles, egg, and Chinese broccoli in a gluten-free sweet-savory sauce built from tamari, oyster sauce, and dark palm sugar. Finished with garlic and white pepper, the dish delivers charred noodle edges and a glossy, caramelized coating.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
21.6gFat
63.8gCarbs
9.8gSugar
3.1gFiber
1642mgSodium
274mgChol
5.4gSat Fat
720mgPotassium
115mgCalcium
3.8mgIron
1.1mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the pork loin thinly against the grain. Soak the rice noodles in hot water until pliable but firm. Mince the garlic. Whisk tamari, oyster sauce, palm sugar, and rice vinegar together in a small bowl.
2
Sear the pork in vegetable oil in a wok over high heat for 2 minutes, turning once, until browned and no longer pink.
3
Add garlic to the wok and cook over medium-high heat for 20 seconds until fragrant and light golden. Add the drained noodles and egg, then toss over high heat for 1 minute until noodles blister.
4
Toss the Chinese broccoli and sauce through the noodles over high heat for 2 minutes until the greens wilt and the sauce clings glossy. Plate and finish with white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin
- 7 oz100g, about a third of a 10.5 oz package wide rice noodles
- 22 large eggs
- 5.2 oz150g Chinese broccoli or bok choy
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tamari (gluten-free soy sauce)
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp dark palm sugar or brown sugar
- 2 tsp2 tsp rice vinegar
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
