Gluten-Free Dry Pork Noodle
Discover the ultimate comfort dish with this Gluten-Free Dry Pork Noodle recipe—perfect for those seeking a quick, flavorful, and allergy-friendly meal. Featuring tender marinated pork loin stir-fried with aromatic garlic and tossed in a savory blend of gluten-free soy sauce, oyster sauce, and fragrant sesame oil, this noodle dish is a feast for both the senses and the stomach. Gluten-free rice noodles form the base, soaking up the rich sauce while crunchy bean sprouts and fresh green onions add texture and vibrancy. Ready in just 35 minutes and bursting with umami goodness, this irresistible stir-fry is finished with a dash of black pepper and a zesty lime wedge for a refreshing twist. Ideal for weeknight dinners, this recipe proves that gluten-free dining can be as satisfying and flavorful as ever!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 300 grams Pork loin
- 60 ml Soy sauce (gluten-free)
- 30 ml Oyster sauce (gluten-free)
- 15 ml Sesame oil
- 3 cloves Garlic clove
- 30 ml Vegetable oil
- 15 grams Sugar
- 15 grams Cornstarch
- 30 ml Water
- 2 stalks Green onions
- 100 grams Bean sprouts
- 1 teaspoon Black pepper
- 1 whole Lime
Instructions
Thinly slice the pork loin and place it in a bowl.
In another bowl, mix 30 ml of gluten-free soy sauce, cornstarch, and 15 ml of water until smooth. Pour the mixture over the pork slices to marinate for at least 15 minutes.
Boil a pot of water, add rice noodles, and cook according to package instructions until soft. Drain and rinse under cold water. Set aside.
In a small bowl, combine the remaining 30 ml soy sauce, oyster sauce, sugar, and sesame oil. Set aside for the sauce.
Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and sauté for about 30 seconds until aromatic.
Add the marinated pork slices and stir-fry until cooked through, about 5-6 minutes.
Pour the prepared sauce into the pan with the pork, stirring to coat evenly and allowing it to thicken slightly.
Add the cooked rice noodles to the pan, tossing everything together to combine well.
Toss in bean sprouts and sliced green onions, cooking for an additional 1-2 minutes until bean sprouts are slightly tender.
Season with black pepper and toss everything one last time.
Transfer the noodles into bowls, garnish with a slice of lime, and serve warm.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 24.0 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
