Dairy-Free Vietnamese-Style Pork and Rice Noodle Stir-Fry

Ingredients

• 180 g boneless pork shoulder, cut into thin strips
• 160 g green cabbage, thinly sliced
• 1 carrot, cut into matchsticks
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp olive oil
• 0.35 tsp fine salt
• 75 g gluten-free rice noodles, dry
• 1 tbsp fresh mint, torn

Method

1. Salt pork; whisk tamari, vinegar, and maple into a balanced sauce.
2. Boil noodles until just tender, drain, and set aside.5 min timer
3. Sear pork in hot oil until deeply browned; transfer temporarily.4 min timer
4. Stir-fry carrot and cabbage until crisp-tender; add garlic and ginger.3 min timer
5. Add sauce and reduce until coating; toss in pork and noodles.2 min timer
6. Serve with torn mint scattered over the noodles.