Pork and Pineapple Noodle Bowls

Pork and Pineapple Noodle Bowls

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, March 26, 2017.

Pork noodle bowls with Asian-style pineapple sauce.


Ingredients

PINEAPPLE SAUCE

  • 225g can pineapple pieces (use pineapple and juice)
  • 2 tablespoons GF apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon GF fish sauce
  • ½ teaspoon sesame oil
  • 1-2 teaspoons finely grated ginger
  • 2 teaspoons GF soy sauce

PINEAPPLE NOODLES

  • 300g rice stick noodles
  • 1 teaspoon sesame oil
  • 1 courgette
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • 1 cup frozen, shelled edamame beans
  • 3 tablespoons roughly torn mint leaves
  • 1-2 tablespoons GF soy sauce

PORK

  • 450g pork schnitzel (at room temperature)
  • ¼ cup GF cornflour (or GF flour) seasoned with ½ teaspoon salt

TO SERVE

  • 1 tablespoon roughly torn mint leaves (optional)
  • 30g GF chopped, roasted peanuts

Steps

  1. a large pot of salted water to the boil.
  2. Place all pineapple sauce ingredients in a small pot and bring to a boil. As soon as it boils, simmer on medium heat for about 5 minutes, stirring often, until reduced slightly. Remove from heat and set aside.
  3. Place noodles in pot of boiling water. Stir, cover and turn off heat. Leave for 8 minutes, stirring once. Drain well. Drizzle with sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat. Set aside in pot.
  4. While noodles are cooking, heat a drizzle of oil in a large fry-pan on high heat. Pat pork dry and coat in seasoned cornflour/flour. Cook pork, in batches, for 1-2 minutes each side, until browned and cooked through. Wipe out pan and add more oil between batches. Set aside and keep pan on heat.
  5. Cut courgette in half lengthways and slice 0.5cm. Finely chop bok choy leaves and stalks (keep separate). Heat another drizzle of oil in pan, if needed. Stir-fry edamame beans, courgette and bok choy stalks for 2-3 minutes, until tender. Remove from heat, add bok choy leaves and toss.
  6. Slice cooked pork into thin strips, about 2cm-wide and season with salt and pepper. Add pineapple sauce, first measure of mint, veggies, pork and any resting juices to pot with noodles and toss until combined. Season to taste with soy sauce and pepper.
  7. divide pork and pineapple noodles between bowls and garnish with remaining mint (if using) and chopped peanuts.

Nutritional Information

Energy 2428 kj
580 kcal
Protein 31.0g
Carbohydrate 72.2g
Fat 18.1g