Red Meat Allergy Friendly Gluten Free Yaki Udon
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Learn more →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
For the stir-fry
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 12 oz pork loin or pork shoulder, thinly slicedChef's tipUse 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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