Pork, Bok Choy and Noodle Stir-Fry

Serves 4
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


  1. Prepare the noodles according to packet directions, drain and set aside.
  2. In a small bowl, combine the tamari, sweet chilli sauce and sesame oil and set aside.
  3. 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.
  4. 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.)
  5. Return the pork to the pan with tamari mix, bok choy leaves and the noodles. Toss until well combined and heated through.
  6. 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)

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