Featured Gluten-free Noodle Pork

Crack Noodles (Gluten-free, Paleo)


Often, my meal inspiration comes from food that I’ve tried while eating out or browsing through social media. I love looking at the pictures of meals made by others in food groups or Instagram. Sometimes, being the Libran that I am, I can’t decide on replicating a specific dish because everything I saw looks so good! So I’d put 2 and 2 together and come out with something original. 

However, there are some recipes that just hits all the sweet spots. This is one such recipe. When I saw the video on Delish.com, I pretty much high five-ed myself. I wasn’t feeling extremely hardworking that day so a 30 minutes one-pot recipe was perfect. However, what sealed the deal was the layers of flavour that builds with each ingredient! 

Adapting from that recipe, I made a version of my own (IG Stories of me making this dish) that’s more balanced as a meal on its own. I added some protein and Chinese greens. I did blanch the greens on the side as I like them to taste cleaner without all the sauce. But feel free to chop it up into smaller pieces and add it into the noodles to stir-fry it together! I saved some of the sauce for me to have it with zoodles for a paleo compliant meal.

Crack Noodles (Gluten-free, Paleo)

Servings 4


  • 600 g Kway Teow Noodles rice noodles
  • 250 g minced pork
  • 3 tbsp palm or olive oil
  • 3 shallots thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp sesame oil
  • 1/2 cup chopped spring onions
  • Bunch of xiao bai cai chopped into smaller pieces


  • 1/4 cup coconut aminos / soy sauce
  • 1/4 cup tomato puree
  • 2-3 tbsp coconut sugar / brown sugar
  • 1 - 2 dried chilli rehydrated, seeded, and sliced (optional)
  • 2 tbsp fish sauce
  • 2 tbsp black vinegar
  • Salt & White pepper to taste


  • Heat oil over med-low, and fry shallot until golden brown.
  • Set aside shallot, leaving the shallot oil in pan.
  • Over medium heat, cook pork in pan until no longer pink.
  • Add garlic and chilli to cook for a minute.
  • Then pour in sauce, crispy shallots, spring onion, and sesame oil.
  • Add noodles to cook until soft, and sauce almost absorbed.
  • Add xiao bai cai to cook until wilted.
  • Serve immediately.


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