Pork and vegetables sautéed noodles, China

Stir-fried rice noodles with pork and vegetables are mainly inspired by the cuisine of southern China, particularly regions like Guangdong (Canton) and Fujian , where fried rice noodles are very common. This dish is naturally gluten-free thanks to the use of suitable sauces. Easy and quick to prepare, this delicious combines crunchy vegetables and perfectly seasoned pork. Find out how to make this classic of Chinese cuisine at home for a quick and balanced meal.

Preparation time 15 mins

Cooking time 20 mins

Total time 35 mins

Difficulty: beginner

Servings: 4

Ingredients

250 g of fairly wide rice noodles
300 g of pork, cut into small pieces
1 carrot, julienned
1 pepper, minced
1 zucchini, cut into julienne
100 g Munger bean shoots (optional)
2 green onions, finely trenched
2 cloves of garlic, chopped
1 piece of fresh ginger (2 cm)
3 tbsp gluten-free soy sauce
1 tbsp gluten -free oyster sauce
1 tbsp sesame oil
2 Tbsp of vegetable oil
1 tsp of sugar
Salt and pepper to taste
Fresh cilantro for garnish

Preparation

1
1- Prepare the rice noodles
- Cook the rice noodles according to the package instructions. Generally, they should be soaked in hot water or boiled briefly.
- Drain them and rinse them with cold water to stop cooking. Add a tablespoon of sesame oil to prevent them from sticking. Book.
2
2- Prepare the pork
- Heat a tablespoon of vegetable oil in a large pan or wok.
- Add the garlic, ginger and brown them for a few minutes.
- Add the small pieces of pork and cook them over medium heat until they are golden brown. Season with a tablespoon of soy sauce, a pinch of salt and pepper. Reserve the pork in a plate.
3
3- Cuise the vegetables
- In the same pan, add a tablespoon of vegetable oil.
- Sauté the carrots and peppers for 2 to 3 minutes so that they remain crunchy.
- Add the Munger bean shoots if you use it and brown for another 1 minute.
4
4- Assemble the dish
- Return the cooked pork in the pan with the vegetables.
- Add the rice noodles and mix gently.
- Pour the rest of the soy sauce, oyster sauce, sugar, and a tablespoon of water. Mix well to coat noodles and sauce vegetables.
5
4- Serve
- Transfer the sautéed noodles to plates.
- Garnish with green onions and fresh coriander.
- Serve hot and taste immediately.

Note

Variation of vegetables: you can add Chinese cabbage, shiitake mushrooms or leeks depending on your desires.

Meat substitutes: This recipe can also be made with chicken, shrimp or even crumbled tofu for a vegetarian version.

Conservation: This dish can be kept in the refrigerator in an airtight container for 1 to 2 days. Warm it over low heat before serving.

Keywords: sautéed rice noodles, rice noodle recipe, pork rice noodles, gluten -free sautéed noodles, gluten -free Asian recipe

Read it online: https://glutenevasion.fr/recette/nouilles-sautees-au-porc-et-aux-legumes-chine/