Ingredients
Equipment
Method
- Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari. Mix with your hands to combine and set aside.
- To a small mixing bowl, add the remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using. Whisk with a fork to combine and set aside.
- Prepare rice noodles according to package directions. Boil them for 4-6 minutes until al dente, then drain and rinse under cold running water.
- While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add the pork mixture and brown, breaking it up as it cooks. Add coleslaw mix and green onions. Stir fry until the coleslaw wilts and becomes tender, about 3-4 minutes. Add garlic and stir fry for 1 more minute.
- Add the drained and rinsed noodles and the sauce mixture into the wok. Stir fry until the noodles are tender, about 4-5 minutes. Turn the heat down slightly if the sauce evaporates faster than the noodles soften. If the sauce is absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, or remove the wok from the heat and cover with a lid for several minutes to finish softening the noodles.
- Let the dish cool for at least 10 minutes before scooping into bowls and serving. The flavors will be better tasted when the food is not piping hot.
Nutrition
Notes
Use low sodium gluten free Tamari/soy sauce and low sodium chicken broth to prevent the dish from being too salty. Thai Kitchen Stir Fry Noodles are recommended; avoid linguini-thickness rice noodles.