Preparation time 20 minutes
Cooking time 15 minutes
200 g dry rice noodles
2 tablespoons gluten-free reduced-salt tamari
2 tablespoons gluten-free sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon canola oil
500 g pork fillet, sliced thinly
1 red (Spanish) onion, sliced into thin wedges
2 teaspoons finely grated fresh ginger
1 red capsicum, sliced into thin strips
115 g (or use nearest sized punnet) baby corn, sliced in half lengthwise
150 g snow peas, trimmed, sliced diagonally in half
1 bunch baby bok choy, trimmed, halved at stem joint, stem bases removed, leaves and stems sliced
¹⁄³ cup (50 g) toasted cashews, chopped roughly
- Prepare the noodles according to packet directions, drain and set aside.
- In a small bowl, combine the tamari, sweet chilli sauce and sesame oil and set aside.
- In a large frying pan or wok, heat 2 teaspoons of canola oil. Add half the pork strips and stir-fry for 1–2 minutes or until just cooked. Spoon into a heatproof bowl and set aside. Repeat with the remaining pork.
- Heat the remaining oil in the pan over medium–high heat. Add the onion and stir-fry for 2 minutes. Add the ginger, capsicum and corn, and stirfry for about 1 minute. Add the snow peas and bok choy stems, and stirfry for a further 1 minute. (Add a little water or gluten-free reduced-salt chicken stock to pan, if it starts to stick.)
- Return the pork to the pan with tamari mix, bok choy leaves and the noodles. Toss until well combined and heated through.
- Spoon into serving bowls and serve sprinkled with cashew nuts.
Variation: to make a vegetarian version, Tofu, Bok Choy and Noodle Stir Fry, replace the pork with 300 g firm tofu, drained and cut into 2 cm cubes.
(Source: The Low GI Diet for Gluten-Free Cooking – Marsh, Brand Miller & Sandall; Hachette Australia 2010)