- 8oz gluten-loose rice noodles
- half of cup LOW-SODIUM gluten-unfastened Tamari or soy sauce (dish will no longer be GF if using soy sauce)
- 1/three cup brown sugar
- 1/four cup water
- 1/4 teaspoon crimson chili pepper flakes (or extra or less)
- 2 Tablespoons grapeseed or vegetable oil, divided
- 1lb flank steak, sliced very thin against the grain
- salt and pepper
- 5 green onions, green elements chopped into 2" pieces, white and light green parts into 1/2" portions
- three cups coleslaw mix
- 1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
- 3 garlic cloves, minced
Directions
- Pre-soak rice noodles in step with package instructions then drain and set apart. Meanwhile, in a small bowl whisk collectively tamari or soy sauce, brown sugar, water, and crimson chili pepper flakes then set apart.
- Heat 1/2 Tablespoon oil in a wok or big nonstick skillet over heat it is just a touch under excessive. Make sure oil could be very hot earlier than adding 1/3 of the red meat in an excellent layer within the backside of the wok. (If oil isn't always hot sufficient otherwise you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow pork to form a crust on the bottom earlier than flipping and stir frying until just barely cooked thru. Remove beef to a plate then repeat with remaining red meat, the use of half Tablespoon oil to stir fry every batch, after which set the plate aside.
- Heat final half of Tablespoon oil in the wok then add inexperienced onions and coleslaw blend, season lightly with salt, and then stir fry till coleslaw starts to wilt, 1-2 minutes. Add ginger and garlic then stir fry for any other 30 seconds.
- Add tired noodles and sauce to wok then stir fry until noodles are smooth, three-4 mins. Remove wok from warmness then add pork and toss until warmed via, after which serve.