Noodles with Pork, Shiitakes and Green Onions
Bursting with bright Asian-style flavors, this dish makes a reviving weeknight dinner. Made from mung beans, cellophane noodles (also called bean threads) have a delightfully chewy texture, absorb flavors well and are naturally gluten free. If you don’t eat gluten, make sure the tamari sauce you choose is labeled as gluten free.
Ingredients
- 1 package (5 to 6 oz./155 to 185 g) cellophane noodles
- 1 lb. (500 g) ground pork
- 2 bunches green onions, thinly sliced
- 1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. gluten-free tamari
- 4 tsp. Asian sesame oil
- 2 Tbs. vegetable oil
- 2 Tbs. peeled and minced fresh ginger
- 2 garlic cloves, minced
- 8 oz. (250 g) shiitake mushrooms, stemmed and diced
- 1 tsp. Asian chile paste such as sambal oelek
- 2/3 cup (5 fl. oz./160 ml) gluten-free chicken broth or water
- Kosher salt and freshly ground pepper
- Chopped fresh cilantro
Directions
Place the noodles in a large heatproof bowl. Pour over 6 cups (48 fl. oz./1.5 l) boiling water and let soak until elastic when gently pulled, 10 to 15 minutes. Drain the noodles. Using kitchen scissors, cut across the bunch of noodles about 3 times to shorten the strands.
In a bowl, combine the ground pork, half of the green onions, 1 Tbs. of the tamari and 2 tsp. of the sesame oil and mix gently to blend.
In a large nonstick fry pan over medium-high heat, warm the vegetable oil. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and stir until beginning to soften, about 2 minutes. Add the meat mixture and stir until no longer pink, about 2 minutes. Pour off any fat in the pan. Mix in remaining 1/4 cup (2 fl. oz./60 ml) tamari, 2 tsp. sesame oil, the chile paste and noodles. Stir for 1 minute to coat. Add the broth and remaining green onions and simmer, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Season to taste with salt and pepper.
Divide the noodle mixture among 4 warmed plates. Sprinkle with cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013)
