Bursting with bright Asian-style flavors, this dish is reviving after a stressful day. Made from mung beans, Saifun noodles have a delightfully chewy texture, absorb flavors well, and are naturally gluten free.

Ingredients

  • Saifun noodles, 1 package (5–6 oz/155–185 g)
  • Ground pork, 1 lb (500 g)
  • Green onions, 2 bunches, thinly sliced
  • Gluten-free tamari, ¼ cup (2 fl oz/60 ml) plus 1 tablespoon
  • Asian sesame oil, 4 teaspoons
  • Vegetable oil, 2 tablespoons
  • Fresh ginger, 2 tablespoons minced
  • Garlic cloves, 2, minced
  • Shiitake mushrooms, 8 oz (250 g), stemmed and diced
  • Asian chile paste such as sambal oelek, 1 teaspoon
  • Gluten-free chicken broth or water, cup (5 fl oz/160 ml)
  • Kosher salt and freshly ground pepper
  • Chopped fresh cilantro

Method

  1. 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, 10–15 minutes. Drain the noodles. Using kitchen scissors, cut across the bunch of noodles about 3 times to shorten the strands.
  2. In a bowl, combine the ground pork, half of the green onions, 1 tablespoon of the tamari, and 2 teaspoons of the sesame oil and mix gently to blend.
  3. In a large nonstick frying 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 ¼ cup (2 fl oz/60 ml) tamari, 2 teaspoons 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.
  4. Divide the noodle mixture among 4 warmed plates. Sprinkle with cilantro and serve right away.

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