Savory Asian Noodle Bowls (Printable Version)
Tender rice noodles tossed with spiced pork, fresh veggies, and a flavorful tamari-ginger-sesame sauce.
# Ingredients:
→ Protein
01 -
400 grams ground pork with moderate fat content
→ Noodles
02 -
200 grams rice noodles (Thai Kitchen brand preferred)
→ Vegetables
03 -
250 grams coleslaw mix, fresh and vibrant
04 -
3 stalks green onions, sliced
05 -
2 cloves garlic, minced
→ Sauce
06 -
60 milliliters gluten-free low sodium tamari
07 -
120 milliliters chicken broth
08 -
15 milliliters rice vinegar
09 -
10 grams ginger paste (Gourmet Garden brand recommended)
10 -
10 milliliters toasted sesame oil
11 -
Optional: chili flakes to taste
→ Seasoning
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a mixing bowl, combine ground pork with freshly ground black pepper and 15 milliliters tamari. Use your hands to evenly incorporate the seasonings throughout the meat, allowing it to begin marinating while you prepare other elements.
02 -
Whisk together remaining 45 milliliters tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and chili flakes if desired in a small bowl. Set aside to let flavors meld while cooking.
03 -
Boil rice noodles in salted water according to package instructions until al dente, approximately 4 to 6 minutes. Drain and rinse under cold water to halt cooking and prevent sticking. Set aside.
04 -
Heat a large wok or skillet over high heat until very hot. Add marinated pork and cook, breaking apart with a spatula, until browned and caramelized, about 5 to 7 minutes.
05 -
Add coleslaw mix and sliced green onions to the pork. Stir-fry continuously for 3 to 4 minutes to wilt vegetables while retaining some crispness. Add minced garlic and cook for an additional minute until aromatic but not burnt.
06 -
Add drained noodles and prepared sauce to the wok. Toss over medium-high heat for 4 to 5 minutes to allow noodles to absorb the sauce and finish softening. If necessary, add a splash of broth and cover briefly to ensure thorough heating.
07 -
Remove from heat and let the mixture rest for at least 10 minutes at room temperature to deepen flavor integration before serving.
# Notes:
01 -
Using ginger paste maintains consistent aromatic warmth and reduces preparation time compared to fresh ginger.