Alpha Gal Friendly Gluten Free Yaki Udon

Total time35 min

Prep time20 min

Cook time15 min

Alpha Gal Friendly Gluten Free Yaki Udon

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Ingredients

4 servings

For the noodles

12 oz wide rice noodles (flat, about ¼-inch wide)
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For the sauce

3 tbsp tamari
1 tbsp oyster sauce (gluten free)
1 tbsp mirin
1 tsp sesame oil
½ tsp white pepper

For the stir-fry

2 tbsp neutral oil (such as avocado oil or canola oil), divided
12 oz pork loin or pork shoulder, thinly sliced
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
3 cups green cabbage, roughly chopped into 1-inch pieces
4 oz shiitake mushrooms, stems removed, caps sliced
2 medium carrots, peeled and julienned
4 scallions, white and green parts separated, cut into 1-inch pieces
1 tbsp fresh ginger, finely grated

For serving

1 tsp toasted sesame seeds (optional)
2 scallion greens, thinly sliced (optional)

Instructions

1
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender but still slightly firm, about 5–7 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the tamari, gluten free oyster sauce, mirin, sesame oil, and white pepper until combined. Set the sauce aside.

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