Ingredients
Equipment
Method
- In a mixing bowl, combine the ground pork with pepper and 1 Tablespoon of gluten-free Tamari. Mix with your hands until combined and set aside.
- In a small mixing 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 the rice noodles according to package directions. For Thai Kitchen brand noodles, boil for 4-6 minutes, then drain and rinse under cold water. Cook until al dente.
- While the noodles cook, heat a large wok or 12-inch skillet over high heat. Add the pork mixture and brown it, breaking it up as it cooks. Add the coleslaw mix and green onions, then stir fry until the coleslaw wilts, about 3-4 minutes. Add the garlic and stir fry for 1 more minute.
- Add the drained noodles and the sauce mixture to 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 noodles are not fully tender and the sauce is absorbed, add up to 1/4 cup more chicken broth or cover the wok for a few minutes to allow the noodles to finish softening.
- Let the dish cool for at least 10 minutes before serving. This allows the flavors to meld and improves the taste.
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.