For my gluten free pork and choy sum stir-fry rice noodles recipe. Likewise, 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. This Pork and Choy Sum Stir-Fry Rice Noodles recipe is not only gluten free. But also dairy free, nut free and egg free.
This pork and choy sum stir-fry rice noodles is a customary dish all over southeast and east Asia. As a result, 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. Besides it is easy, fast and scrumptious, normally prepared with a balance of meat and vegetables mixed with noodles.
Check out my other gluten free Asian noodles recipes below:
- Easy Prawns Lo Mein;
- Asian Mushrooms and Vegetables Stir-Fry Noodles;
- Hokkien Fried Noodles;
- Singapore Noodles (Sing Chow Mai Fun);
- Char Hor Fun (Rice Noodles in Egg Gravy);
- Fish Cakes with Rice Noodles; and
- Beef and Zucchini Stir-Fry Noodles.
About Choy Sum
Choy sum or choi sum (in Cantonese) and cai xin (in Mandarin) is a Chinese leafy green vegetable. Its origin is China. The name precisely means “vegetable heart”, with botanical name Brassica rapa var. parachinensis. It is also a member of the cabbage family. The most commonly used vegetable by many chefs and home cooks in Chinese cuisines is choy sum. Likewise, it has a delicate sweet and mild mustard flavour. Often referred to as a flowering choy sum or Chinese flowering cabbage. Moreover, they harvest choy sum with or without the yellow flowers.
Nutritional Values and Health Benefits of Choy Sum
Not only popular and delicious, choy sum is a rich source of vitamins C and A. As well as a good source of vitamin B2, vitamin B6 and vitamin B9 (folate). Plus betacarotene, calcium, iron, 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.
Pork and Choy Sum Stir-Fry Rice Noodles
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 kg skinless and boneless pork leg trimmed and thinly sliced lengthwise
- 3 cloves garlic minced
- 450 g rice vermicelli
- 2 bunches choy sum washed and cut into 3 inch in length
- 6 baby carrots peeled and finely shredded
- 200 g fresh bean sprouts 1 packet, washed and drained
- 2 tablespoons medium dry sherry
- 1 ½ tablespoon salt or to taste
For the Sauce:
- 6 tablespoons gluten free kecap manis
- 2 tablespoons medium dry sherry
For the Marinade:
- 1 tablespoon gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 2 teaspoons corn starch or potato starch
- 1 teaspoon ground white pepper
Instructions
- Combine pork with marinade in a large mixing bowl and mix well.
- Prepare and mix the sauce ingredients in a separate small mixing bowl.
- Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are soft. Separate the noodles, drain the water and set aside.
- Heat up a non-stick wok with 2 tablespoons of extra virgin olive oil, stir-fry the choy sum with 2 tablespoons of dry sherry on medium to high heat for 2 minutes or until choy sum are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
- Heat up the wok again with 2 tablespoons of extra virgin olive oil, stir-fry the pork on medium to high heat for 3 minutes or until nearly cooked through. Remove pork and set aside. Discard pork juice. Clean wok with kitchen paper towel.
- For stir-frying and combining the dish, heat up the wok with 2 tablespoons of extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat. Return the pork and the noodles to the wok. Add the sauce, toss and mix well, stir-fry for another 2 minutes on medium to high heat.
- Lastly, add in the cooked choy sum, shredded carrots and bean sprouts, stir-fry for another 5 minutes or until the noodles are soft and ingredients are mixed through. Add salt to taste.
