how to make: pork and noodle stir fry

photo-104

As part of my quest for tummy happiness, I’m back on the anti candida wagon.

It’s taken me a few weeks to climb back on, and all of my nasty PCOS type symptoms have come back- as have 2 kilos.

This recipe satisfies the no yeast and no wheat requirements, but misses on the sugar and fish sauce.

For all that, it’s still a good, relatively healthy option. I halved the sugar, but put some on the table so that the others could balance the sweet, sour, spicy thing. They do it that way in Thailand- have sugar on the table- so I figured it was good enough for us.

Fresh rice noodles have a lower GI than dried rice noodles- 40 as opposed to 46.  While a lot of the latest research on PCOS eating plans is to reduce all grains, if you are choosing a starchy carb, it should be one that doesn’t add to blood sugar spikes.

Anyways, this is a good mid week meal, and ticks all the boxes:

  • Less than 30 minutes
  • Easy
  • Gluten free
  • Tasty
  • Dairy Free
  • Wheat Free
  • Swap the pork for prawns or tofu and you have a meat free meal

What you need

  • 1 packet of fresh rice noodles (about 400g)
  • 2 cloves garlic
  • 1 large red chilli…we like it hot so leave the seeds in, you might want to de-seed for a milder flavour
  • 2 teasp white pepper
  • ½ red onion, diced
  • 2 tbsp rice bran oil
  • 500g minced pork- choose free range pork if possible
  • 1 tsp tamarind puree (These days this is fairly readily available in supermarkets. It’s worth keeping some in the fridge.)
  • 4 kaffir lime leaves, finely sliced
  • 2 tbsp brown sugar or, if you have it, palm sugar
  • 2 tbsp fish sauce
  • 1 carrot, cut into narrow sticks ie julienned
  • 1 red capsicum, julienned
  • 1 cucumber, julienned
  • 1 cup basil leaves
  • 1 cup coriander leaves
  • deep fried shallots and crushed peanuts to serve.

What you do with it

  • Chop everything up and have it all ready to go
  • Place noodles in a large heatproof bowl & pour boiling water over to cover. Let it stand for a few minutes, stir them around a bit, drain and set aside.
  • Place the garlic, chilli, pepper and onion in a mortar and pestle and take the anxieties of the day out on a good bit of pounding. Or you can use a food processor, I suppose…
  • Heat oil in a wok, fry the paste for a minute or so, add the pork mince and fry for a few minutes until it’s browned.
  • Add tamarind puree, lime leaves, sugar and fish sauce and cook for a few minutes.
  • Add the vegies and the noodles and toss well to combine.
  • Add the herbs and remove from heat.
  • Serve in bowls topped with shallots and peanuts. Use chopsticks and Tuesday night feels a little more like Thailand.

Comments

2 comments on “how to make: pork and noodle stir fry”
  1. Debbish says:

    Again, it looks delicious and I bet it is, I’m just so lazy when it comes to cooking. I tend to cook the same things again and again, but I’ve tagged this page as I might try this recipe (perfect for a coeliac like moi!).

    1. jo says:

      you make me laugh Deb…

Comments are closed.