GERD Friendly Gluten Free Yaki Udon

Total time35 min

Prep time20 min

Cook time15 min

4.7

(14)

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Ingredients

4 servings

For the noodles

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

For the sauce

3 tbsp tamari
1 tbsp oyster sauce (gluten free)
1 tbsp mirin
1 tsp sesame oil
½ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.

For the stir-fry

2 tbsp neutral oil (such as avocado or canola oil), divided
12 oz pork loin or pork shoulder, thinly sliced
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
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 tbsp fresh ginger, finely grated

For serving

1 tsp toasted sesame seeds (optional)
2 scallion greens, thinly sliced (optional)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

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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