Pork and tofu rice noodles

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.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Pork and tofu rice noodles
  • 125 gram rice stick noodles
  • 3 teaspoon rice bran oil
  • 150 gram lean pork fillet, sliced thinly
  • 150 gram firm tofu, drained, cut into 2.5cm cubes
  • 2 clove garlic, crushed
  • 1 fresh small red thai (serrano) chilli, sliced thinly
  • 1 small red onion (100g), cut into thin wedges
  • 1 tablespoon water
  • 1 medium yellow capsicum (bell pepper) (200g), sliced thinly
  • 150 gram green beans, halved diagonally
  • 150 gram oyster mushrooms, halved if large
  • 2 tablespoon water, extra
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon loosely packed fresh coriander leaves (cilantro)


Pork and tofu rice noodles
  • 1
    Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.
  • 2
    Meanwhile, heat 2 teaspoons of the oil in a wok over high heat; stir-fry pork for 3 minutes or until browned. Remove from wok; cover to keep warm.
  • 3
    Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 minutes or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 minutes. Add the extra water; stir-fry for 1 minute or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.
  • 4
    Serve stir-fry topped with coriander.


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

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