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.
Saifun noodles, 1package (5–6oz/155–185g)
Ground pork, 1lb (500g)
Green onions, 2bunches, thinly sliced
Gluten-free tamari, ¼cup (2fl oz/60ml) plus 1tablespoon
Asian sesame oil, 4teaspoons
Vegetable oil, 2tablespoons
Fresh ginger, 2tablespoons minced
Garlic cloves, 2, minced
Shiitake mushrooms, 8oz (250g), stemmed and diced
Asian chile paste such as sambal oelek, 1teaspoon
Gluten-free chicken broth or water, ⅔cup (5fl oz/160ml)
Kosher salt and freshly ground pepper
Chopped fresh cilantro
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.
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.
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.
Divide the noodle mixture among 4 warmed plates. Sprinkle with cilantro and serve right away.