Pork And Tofu Rice Noodles

By The Weekly  ,

March 6, 2018

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Stir-fry your taste buds to heaven with this staple Asian noodle dish of pork, tofu and beans with chunks of capsicum and oyster mushrooms. This recipe is suitable for diabetics.


125 g rice stick noodles

3 tsps rice bran oil

150 g lean pork fillet, sliced thinly

150 g firm tofu, drained, cut into 2.5 cm cubes

2 cloves garlic, crushed

1 fresh small red thai (serrano) chilli, sliced thinly

1 small red onion (100 g), cut into thin wedges

1 tbsp water

1 medium yellow capsicum (bell pepper) (200 g), sliced thinly

150 g green beans, halved diagonally

150 g oyster mushrooms, halved if large

2 tbsps water, extra

1 tbsp salt-reduced soy sauce

1 tbsp loosely packed fresh coriander leaves (cilantro)


1Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.

2Meanwhile, heat 2 tsps of the oil in a wok over high heat; stir-fry pork for 3 mins or until browned. Remove from wok; cover to keep warm.

3Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 mins or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 mins. Add the extra water; stir-fry for 1 min or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.

4Serve stir-fry topped with coriander.

TIP: To make this recipe gluten-free, swap the soy sauce for 2 tsps of gluten-free tamari.

Recipe & Photo: The Australian Women's Weekly/Bauersyndication.com.au