Description
These Low FODMAP Ground Pork Noodle Bowls come together in about 30 minutes with just 9 simple ingredients! Packed with flavor, protein, and stir-fried veggies, this easy, satisfying meal is perfect for busy weeknights.
Ingredients
- 7.5 ounces (212 grams) rice-based ramen noodle blocks (like Lotus Foods Millet & Brown Rice Ramen - 3 blocks) or thick rice noodles (like Thai Kitchen Stir Fry Rice Noodles)
- ⅓ cup water
- 3 tablespoons wheat-free oyster sauce (such as Kikkoman Gluten-Free Oyster Sauce)
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 tablespoon toasted sesame oil
- 1 medium (300 grams) green bell pepper, thinly sliced
- 1 cup thinly sliced oyster mushrooms
- 1 pound ground pork
- ⅓ cup sliced green onion tops (green parts only)
Instructions
- Get the Water Boiling. Bring a pot of water to a boil for the rice noodles. Check your noodle package for exact cooking times—you’ll come back to these while the pork is cooking.
- Make the Sauce. In a small bowl, whisk together the water, oyster sauce, rice wine vinegar, and ground ginger. Set aside.
- Cook the Veggies. Heat the sesame oil in a large skillet over medium to medium-high heat. Once hot, add the green bell pepper and sauté for 3–5 minutes until it starts to soften. Toss in the oyster mushrooms and cook for another 2–3 minutes, until everything is tender. Transfer the veggies to a clean plate.
- Brown the Pork. In the same skillet, add the ground pork. Cook, breaking it into crumbles, for 5–7 minutes, or until browned and fully cooked.
- Cook the Noodles. While the pork is browning, cook the rice noodles according to the package instructions. (Note 1) Drain and set aside.
- Bring It All Together. Once the pork is cooked, return the sautéed veggies to the skillet. Pour in the prepared sauce and add the cooked noodles. Use tongs to toss everything together until the noodles are evenly coated and everything is combined. Cook for another 1–2 minutes, just until everything is warmed through.
- Finish It Off. Remove from heat and stir in the sliced green onion tops.
- Serve. Divide into bowls and enjoy while warm.
Storage: This dish is best enjoyed soon after preparing. However, leftovers can be refrigerated in a sealed container for up to 3 days if needed.
Notes
Low FODMAP Serving: One serving of this recipe (a heaping cup) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Note 1: If using the Lotus Foods Rice Ramen, the noodles can be a little tricky to separate when cooking. I've found it helpful to cook about a minute or two longer than the package states and to use chopsticks (tongs can work, too) to separate the noodles as they are cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Low FODMAP, Asian-Inspired