Description
A delightful bowl of savory ground pork, chewy rice noodles, and vibrant vegetables, all sautéed together to create a comforting meal.
Ingredients
Scale
- 1 lb ground pork
- Pinch white or black pepper
- 1/2 cup + 1 Tablespoon low sodium gluten-free Tamari
- 1/4 cup low sodium chicken broth or water
- 1 Tablespoon rice vinegar
- 1 Tablespoon ginger paste
- 2 teaspoons sesame oil
- Pinch red chili pepper flakes (optional)
- 8 oz stir fry rice noodles
- 14 oz bag coleslaw mix
- 1 bunch green onions
- 4 cloves garlic (pressed or minced)
Instructions
- Combine ground pork, a pinch of pepper, and 1 tablespoon of Tamari in a mixing bowl. Mix gently until just blended, and set aside.
- Whisk together the remaining 1/2 cup Tamari, chicken broth or water, rice vinegar, ginger paste, sesame oil, and optional red chili pepper flakes in a separate bowl.
- Bring a large pot of water to a boil and cook the rice noodles according to package instructions (typically 4–6 minutes until al dente). Once cooked, drain and rinse under cold water.
- Heat a large wok or skillet over high heat. Add the ground pork mixture and cook until it turns golden brown.
- Toss in the coleslaw mix along with the white and green parts of the green onions. Stir-fry for 3-4 minutes until cabbage is tender.
- Add minced garlic and sauté for an additional minute.
- Add the drained noodles and prepared sauce to the wok. Stir-fry for about 4-5 minutes until everything is well combined.
- Cool the dish for at least 10 minutes before serving.
Notes
You can prepare the pork mixture and sauce a day ahead for enhanced flavor. Customize with different vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg