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 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 before draining and rinsing under cold running water. Boil the noodles until they are al dente.
- While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
- Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender for 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
- Let the dish cool for at least 10 minutes before scooping into bowls and serving. You will taste the flavors better when the food is not piping hot.
Nutrition
Notes
Use Thai Kitchen Stir Fry Noodles for this recipe, which are thin noodles. Do not use linguini-thickness rice noodles.
Be sure to use low sodium gluten free Tamari/soy sauce AND low sodium chicken broth for this recipe. The dish will be too salty if you use regular products.