Japanese · Dinner
Sweet Soy Fried Noodles (Gluten-Free)
Pork tenderloin strips are stir-fried with garlic, ginger, scallion and cabbage over high heat, then tossed with gluten-free tamari, mirin and brown sugar until caramelized. Rice noodles absorb the sweet-savory glaze, finished with sesame oil and toasted sesame seeds for a quick, umami-rich Japanese-style noodle plate.
$5
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
32.1gProtein
17.6gFat
69.2gCarbs
14.8gSugar
4.6gFiber
1072mgSodium
83mgChol
3.2gSat Fat
710mgPotassium
68mgCalcium
3.1mgIron
0.6mcgVitamin B12
26mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Soak the dry rice noodles in hot water for 8 minutes until pliable but still firm, then drain and set aside.
2
Heat
Sear the pork tenderloin strips in vegetable oil over high heat for 2 minutes until browned on the edges, working in batches.
3
Heat
Add garlic, ginger and scallions over medium-high heat and sauté for 30 seconds until fragrant, then add cabbage and carrot and stir-fry for 2 minutes until the cabbage wilts.
4
Heat
Add drained rice noodles and the combined tamari, mirin, brown sugar and rice vinegar over high heat for 2 minutes, tossing until evenly coated and glossy, then drizzle with sesame oil.
5
Plate
Transfer the noodles to a plate, scatter the toasted sesame seeds over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 5.2 oz150g dry rice noodles
- 2 cup180g cabbage
- 11 carrot, julienned (120g)
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp gluten-free tamari
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp rice vinegar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
