Ingredients
Equipment
Method
- Combine ground pork, pepper, and 1 Tablespoon gluten free Tamari in a mixing bowl. Mix with your hands and set aside.
- In a small bowl, whisk together 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). Set aside.
- Prepare rice noodles according to package directions. For Thai Kitchen brand, boil for 4-6 minutes until al dente. Drain and rinse under cold water.
- Heat a large wok or 12-inch 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, about 3-4 minutes. Add garlic and stir fry for 1 more minute.
- Add the drained noodles and sauce mixture to the wok. Stir fry until noodles are tender, about 4-5 minutes. Reduce heat slightly if the sauce evaporates too quickly. If noodles are not tender, add up to 1/4 cup more chicken broth or cover the wok for a few minutes to finish softening.
- 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.