Gluten Free Curried Noodles With Pork

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This colourful dish packs a lot of flavour and a bit of heat creating a perfect balance of the more cooling flavours. Noodle dishes are always popular, but when following a gluten-free diet, it is impossible to eat them in restaurants without worrying about gluten cross-contamination.
When cooking ethnic dishes, there are many spices added. Curry powder, a spice that is a combination of selected spices is one to worry about because most brands are processed in factories that process wheat so cross- contamination can happen. This goes for rice noodles and tamari sauce. Always purchase ingredients marked gluten-free, or they may contain gluten. By using gluten-free ingredients at home, you can have your favourite Asian noodle dish without worrying about gluten

Ingredients

  • 8 oz. gluten-free rice noodles
  • 3 large eggs
  • 2 Tbsp. GF curry powder, divided
  • 2 tsp. sesame oil sesame oil
  • 3 Tbsp. coconut oil
  • 2 garlic cloves, minced
  • 1 small onion, thinly sliced
  • 1 yellow bell pepper, cut into ¼-inch thick strips
  • 1 - 2 hot chili peppers, seeded and thinly sliced (to taste)
  • 1 lb. pork tenderloin, thinly sliced
  • 1 Tbsp. minced ginger
  • 1/4 cup GF tamari sauce tamari sauce
  • 1 bunch, green onions, cut diagonally into 2-inch length
  • 2 cups fresh bean sprouts
  • ¼ cup chopped fresh cilantro
  • Instructions

  • Soak rice noodles in hot water until tender but firm, about 10 minutes. Drain and rinse under cold water and set aside
  • While the noodles are soaking, whisk together eggs, one teaspoon of curry powder, and sesame oil. Set aside
  • Heat 1 tablespoon of coconut oil over medium heat in a large heavy skillet or wok. Add eggs and scramble until just cooked. Transfer eggs to a plate and cut into 1-inch strips
  • Add balance of coconut oil to the skillet and add garlic, onion, bell pepper and chili peppers. Stir-fry for 3 minutes, until bell pepper is softened
  • Add pork, the balance of curry powder, ginger and tamari sauce. Stir-fry for 3 – 5 minutes or until pork is no longer pink
  • Stir in green onions and bean sprouts and cook until heated through about 2 minutes. Add rice noodles, cooked eggs, and cilantro and gently mix until noodles are heated and coated with the sauce. Serve immediately


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