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    Jefferson Adams

    Asian-style Fried Noodles (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history.  Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles.

    Ingredients:
    Rice Noodles (Spaghetti style)
    ¼ cup Sesame Oil
    ½ pound Pork, cubed
    ¼ cup Cilantro, chopped
    ½ cup Scallions, chopped
    1/4 Onion, wedged and sliced
    1 Clove Garlic, minced
    ½ cup Sweet Red Pepper, chopped
    ½ cup Carrot, chopped
    ½ cup Broccoli
    1 cup Collard, Chard or similar Greens, chopped
    1 teaspoon Sugar
    1 sprig of Mint (optional)
    Splash of Rice Vinegar



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    Directions:
    First, you'll need some rice noodles that are about as thick as regular spaghetti.

    Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens.

    Also, you'll need some cilantro, a pinch of sugar and maybe some mint.

    Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style).

    Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them.

    When the noodles dry out a bit, use a fork and scissors to cut them in half.

    Heat some sesame and/or olive oil in a frying pan on high heat.

    When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli.

    Toss quickly over a high heat for one minute.

    Add rice noodles and continue to toss or stir rapidly for 30 seconds.

    Add greens and fish sauce and toss or stir rapidly for another 30 seconds.

    As pan dries up a bit, add a splash of chicken broth and a pinch of sugar.

    Stir or toss for 15 seconds.

    Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.


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    List of ingredients has missing items: chicken broth, fish sauce, vinegar etc.

     

    Also, you should never cook with sesame oil (too delicate for high heat). Cook with a little canola or peanut oil, then enhance w/sesame oil.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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