Dairy-free ginger pork rice noodles

Fresh ginger and spring onion greens flavour this colourful pork and vegetable stir-fry. Rice noodles make it a simple dinner without milk, butter or cream.

Serves: 4 | Preparation: 20 minutes | Cooking: approximately 15 minutes | Total: approximately 35 minutes

Ingredients

• 200 g dried flat rice noodles
• 400 g lean pork loin, cut across the grain into thin strips
• 200 g carrot, cut into thin batons
• 200 g red capsicum, cut into strips
• 200 g zucchini, cut into thin half-moons
• 15 g fresh ginger, peeled and finely grated
• 15 g spring onion green tops, finely sliced
• 20 mL olive oil, divided
• 25 mL reduced-salt soy sauce
• 60 mL water, plus up to 30 mL if needed

Method

1. Prepare the noodles according to their packet directions, stopping when just tender. Drain well. Cut any very long strands with clean kitchen scissors if easier to serve.
2. Mix the soy sauce with 60 mL water. Keep the prepared vegetables separate from the raw pork, and wash hands and utensils after handling raw meat.
3. Heat 10 mL oil in a large wok or wide frying pan over medium-high heat. Stir-fry the pork in two batches, turning frequently, until cooked through. Use a clean food thermometer to check a representative thick strip reaches at least 70°C in the centre. Transfer to a clean plate.
4. Add the remaining 10 mL oil. Stir-fry the carrot and capsicum for 3 minutes. Add the zucchini and ginger and cook for 2–3 minutes, until the vegetables are tender-crisp.
5. Return the pork and its cooked juices to the pan. Add the noodles and sauce. Toss gently for 2–3 minutes until everything is steaming hot throughout, adding up to 30 mL extra water if the noodles stick.
6. Stir through the spring onion greens. Divide into four bowls and serve promptly.

Intolerance and allergy notes

Dairy-free as written, provided the packaged noodles and sauce are suitable. Soy sauce contains soy and commonly wheat. For coeliac disease, use labelled gluten-free rice noodles and a labelled gluten-free tamari or soy sauce, and prevent cross-contact. Gluten-free tamari still contains soy.

This recipe is not labelled low FODMAP: ingredient choice, total meal and portion matter. It is not intended as a low-histamine meal because fermented soy sauce may not fit an individual plan. Rice noodles also make it unsuitable as written for a starch-restricted CSID plan. Choose meals and portions according to your own dietary advice.

For a soy-free variation, omit the sauce and use 85 mL water in total with 1 g salt if appropriate for you; the flavour will be lighter. Check every packaged ingredient rather than assuming an alternative sauce is soy-free. Do not substitute another soy-containing product for a soy allergy.

See more everyday recipes and our guide to dairy-free and lactose-free labels.

Storage

Cool leftovers quickly in shallow containers and refrigerate at 5°C or colder. Use within 2 days or freeze promptly. Thaw in the fridge, then reheat only the portion needed until piping hot throughout, stirring well and adding a little water if needed. Follow FSANZ food-safety guidance.