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 for 4-6 minutes, then drain and rinse under cold running water. Cook until al dente.
- While the noodles boil, 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. Lower the heat slightly if the sauce evaporates too quickly. If the sauce is absorbed before the noodles are tender, add up to 1/4 cup more chicken broth, or cover the wok for several minutes to finish softening the noodles.
- Let the dish cool for at least 10 minutes before serving. This allows the flavors to meld.
Nutrition
Notes
Use low sodium gluten free Tamari or 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.