Bursting with bright Asian-style flavors, this dish is reviving after a stressful Tuesday. Made from mung beans, cellophane noodles (also called bean threads) have a delightfully chewy texture, absorb flavors well and are naturally gluten free. If you don’t eat gluten, make sure the tamari sauce you choose is labeled as gluten free.
Noodles with Pork, Shiitakes and Green Onions
1 package (5 to 6 oz./155 to 185 g) cellophane noodles
1 lb. (500 g) ground pork,
2 bunches green onions, thinly sliced
1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. gluten-free tamari
4 tsp. Asian sesame oil
2 Tbs. vegetable oil
2 Tbs. peeled and minced fresh ginger
2 garlic cloves, minced
8 oz. (250 g) shiitake mushrooms, stemmed and diced
1 tsp. Asian chile paste such as sambal oelek
2/3 cup (5 fl. oz./160 ml) gluten-free chicken broth or water
Kosher salt and freshly ground pepper
Chopped fresh cilantro
Place the noodles in a large heatproof bowl. Pour over 6 cups (48 fl. oz./1.5 l) boiling water and let soak until elastic when gently pulled, 10 to 15 minutes. Drain the noodles. Using kitchen scissors, cut across the bunch of noodles about 3 times to shorten the strands.
In a bowl, combine the ground pork, half of the green onions, 1 Tbs. of the tamari, and 2 tsp. of the sesame oil and mix gently to blend.
In a large nonstick fry pan over medium-high heat, warm the vegetable oil. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the mushrooms and stir until beginning to soften, about 2 minutes. Add the meat mixture and stir until no longer pink, about 2 minutes. Pour off any fat in the pan. Mix in remaining 1⁄4 cup (2 fl. oz./60 ml) tamari, 2 tsp. sesame oil, the chile paste and noodles. Stir for 1 minute to coat. Add the broth and remaining green onions and simmer, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Season to taste with salt and pepper.
Divide the noodle mixture among 4 warmed plates. Sprinkle with cilantro and serve immediately. Serves 4.
Find more quick, gluten-free dinner recipes in our
book Weeknight Gluten Free, by Kristine Kidd.