Looking for a satisfying meal without dairy or wheat? Here it is! Bonus: this can be made (mostly) in one pan. Don’t be intimidated by the long list of ingredients, they’re mostly herbs and spices. This meal is easily converted to a vegetarian dish by leaving out the pork and doubling the tofu.
Vermicelli style noodles hold up best here. They are thicker and work well to carry the heavier coconut milk-based sauce. You can find rice noodles like this in the section of your grocery store that contains the organic and gluten-free packaged products.
Serves 4 and makes for great leftovers
2 oz unsalted cashews
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp hot chilli powder (optional)
1 inch pc fresh root ginger, peeled and chopped/1 tbsp ground ginger
1 tbsp oyster sauce
4 tbsp peanut oil
14 oz coconut milk
6 oz rice noodles-vermicelli style
1 lb pork tenderloin, thinly sliced
1 bunch green onions, trimmed and thinly sliced
3 tomatoes, roughly chopped
3 oz/half a block tofu drained and diced
2 tbsp freshly chopped cilantro
2 tbsp freshly chopped mint
salt & pepper
MAKE AHEAD: put the cashews, coriander, cumin, chilli powder, ginger and oyster sauce in a food processor or blender until well ground. Heat a wok or large frying pan, add 2 tbsp of peanut oil and stir-fry the nut mixture for 1 minute. Add the coconut milk, bring to a boil and simmer for 1 minute. Pour into a small jug and set aside.
Place your rice noodles in a bowl and cover with boiling water. Let stand for 5 minutes or half the amount of time the package direction for cooking. Stir to make sure none are stuck together. Drain thoroughly and set aside.
Reheat the wok, add 2 tbsp of oil. Add the pork and stir fry for 5 minutes or until browned all over. Add the green onions and stir-fry for 2 more minutes.
Add tomatoes, tofu, noodles, coconut mixture and stir fry for another 2 minutes or until heated through. Be careful not to break up the tofu. Add salt & pepper, top with fresh herbs. Serve.