Gluten Free Rice Noodles ( I used Brown Rice Mai Fun)
1/2 red pepper, cut into matchsticks
2 carrots, peeled and cut into matchsticks
5-6 button mushrooms, sliced thin
cilantro, roughly chopped
one scallion, diced
optional topping: limes and an over easy egg
one pound thinly sliced pork
for the pork marinade:
1/3 cup gluten free tamari 1/4 cup water 4 tbsp. sesame oil 2 tablespoons honey + 1 tablespoon sugar 3 tbsp. gluten free San – J Asian BBQ sauce or teriyaki sauce 3 tablespoons vinegar + a squeeze of lime if you have it 5 cloves finely minced garlic 1 piece fresh grated ginger
First, mix the marinade for the pork. You can marinade the pork up to a day ahead of time to at least 4 hours.
Sauté the carrots and red peppers in at least one tbsp. olive oil or sesame oil. Let the veggies sauté until they are tender. Also sauté the mushrooms in one tbsp. butter on medium heat until browned.
Cook your noodles according to box.
In a medium sized greased frying pan, sauté the pork on medium high heat until cooked through. If your pork is really thin, this shouldn’t take long at all.
Serve! Bowl: noodles, veggies, mushrooms, and pork. Top with cilantro, scallions, and an over easy egg.
You don’t have to top with an egg….
but you know you want to!
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