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Pork and Choy Sum Stir-Fry Rice Noodles

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Fried noodles are customary dishes all over southeast and east Asia. There are a wide range of variations using different cooking methods and ingredients. Fried noodles are also what I would call a one-wok wonder, it is easy, fast and scrumptious, normally prepared with a balance of meat and vegetables mixed with noodles. For my gluten free fried noodles, I am combining pork pieces, choy sum, shredded carrots and fresh bean sprouts tossed and stir-fried with rice noodles. You can substitute pork with chicken and choy sum with bok choy or any of your favourite leafy Asian greens.


Pork and Choy Sum Stir-Fry Rice Noodles


Choy sum or choi sum (in Cantonese) and cai xin (in Mandarin) is a Chinese leafy green vegetable originated from China. The name precisely means “vegetable heart”, with botanical name Brassica rapa var. parachinensis, and it is a member of the cabbage family. Choy sum is considered as the most commonly used vegetable in Chinese cuisines and has a delicate sweet and mild mustard flavour. Often referred to as a flowering choy sum or Chinese flowering cabbage, it can be harvested with or without the yellow flowers.

Not only popular and delicious, choy sum is a rich source of vitamins C and A with a good source of vitamin B2, vitamin B6, betacarotene, calcium, iron, folate/folic acid and magnesium. Like all leafy Asian green vegetables, choy sum is also high in fiber and low in calories. Consuming more vegetables may reduce risk of obesity, coronary heart disease, stroke and some forms of cancer.


Gluten Free Pork and Choy Sum Stir-Fry Rice Noodles


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