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Osteoporosis Canada
General Tao Pork and Noodles

General Tao Pork and Noodles

General Tao Pork and Noodles General Tao Pork and Noodles

General Tao Pork and Noodles

PREP TIME: 20 MIN
COOK TIME: 15 MIN
SERVES: 4

PREP TIME: 20 MIN

COOK TIME: 15 MIN

SERVES: 4

General Tao Pork and Noodles

PREP TIME: 20 MIN
COOK TIME: 15 MIN
SERVES: 4

Ingredients

With a slight kick of heat this gluten free stir fry of rice noodles and pork is flavourful and full of colour with the addition of vegetables. Making your own stir fry sauce helps to control the flavour and heat. Omit the sriracha sauce for a milder version.

  • 1 pork tenderloin (about 1 lb/454 g), cut into bite size cubes
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) each chopped fresh cilantro and ginger
  • Pinch each salt and pepper
  • 8 oz (250 g) rice vermicelli noodles (pad Thai noodles)
  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) baby bok choy, coarsely chopped
  • 1 red bell pepper, thinly sliced
  • 1 green onion, thinly sliced

General Tao Sauce:

  • 1/4 cup (60 mL) tamari or soy sauce
  • 1/4 cup (60 mL) vegetable broth
  • 3 tbsp (45 mL) rice vinegar
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) each sesame oil and sriracha sauce

Preparation

  1. General Tao Sauce: In a bowl, whisk together tamari, broth, vinegar, sugar, cornstarch, garlic, paprika, sesame oil and sriracha; set aside.
  2. In a large bowl, coat pork cubes with sesame oil, cilantro, ginger, salt and pepper.
  3. In a pot of simmering water, cook noodles for 3 minutes. Rinse with cool water and drain well.
  4. In a large nonstick skillet, heat canola oil and sauté bok choy, red pepper and green onion for 4 minutes or until bok choy is wilted. Remove to bowl.
  5. Return skillet to medium-high heat and add pork. Brown pork well. Add sauce and bring to a simmer. Return vegetables and noodles to skillet and simmer until sauce thickens. Toss well with pork and vegetables until coated and heated through and hint of pink remains in pork.
Ingredients

With a slight kick of heat this gluten free stir fry of rice noodles and pork is flavourful and full of colour with the addition of vegetables. Making your own stir fry sauce helps to control the flavour and heat. Omit the sriracha sauce for a milder version.

  • 1 pork tenderloin (about 1 lb/454 g), cut into bite size cubes
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) each chopped fresh cilantro and ginger
  • Pinch each salt and pepper
  • 8 oz (250 g) rice vermicelli noodles (pad Thai noodles)
  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) baby bok choy, coarsely chopped
  • 1 red bell pepper, thinly sliced
  • 1 green onion, thinly sliced

General Tao Sauce:

  • 1/4 cup (60 mL) tamari or soy sauce
  • 1/4 cup (60 mL) vegetable broth
  • 3 tbsp (45 mL) rice vinegar
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) each sesame oil and sriracha sauce
Preparation
  1. General Tao Sauce: In a bowl, whisk together tamari, broth, vinegar, sugar, cornstarch, garlic, paprika, sesame oil and sriracha; set aside.
  2. In a large bowl, coat pork cubes with sesame oil, cilantro, ginger, salt and pepper.
  3. In a pot of simmering water, cook noodles for 3 minutes. Rinse with cool water and drain well.
  4. In a large nonstick skillet, heat canola oil and sauté bok choy, red pepper and green onion for 4 minutes or until bok choy is wilted. Remove to bowl.
  5. Return skillet to medium-high heat and add pork. Brown pork well. Add sauce and bring to a simmer. Return vegetables and noodles to skillet and simmer until sauce thickens. Toss well with pork and vegetables until coated and heated through and hint of pink remains in pork.
Recipe Tip

RECIPE TIP

To reduce sodium in the recipe, look for sodium reduced products.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

NUTRIENT CALCULATOR
Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

  • Calories
    520
  • Fat
    14g
  • Saturated
    3g
  • Cholesterol
    80mg
  • Sodium
    1330mg
  • Fibre
    3g
  • Carbohydrate
    62g
  • Sugars
    10g
  • Iron
    17%
  • Vitamin A
    8%
  • Vitamin C
    106%
  • Vitamin D
    0.4 µg
  • Vitamin K
    70 µg
  • Calcium
    150mg
  • Protein
    34g
  • Magnesium
    70mg

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

RECIPE TIP

To reduce sodium in the recipe, look for sodium reduced products.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

Nutritional Information (Per Serving)
  • Calories
    520
  • Saturated
    3g
  • Fat
    14g
  • Cholesterol
    80mg
  • Sodium
    1330mg
  • Fibre
    3g
  • Carbohydrate
    62g
  • Sugars
    10g
  • Iron
    17%
  • Vitamin C
    106%
  • Calcium
    150mg
  • Protein
    34g
  • Vitamin A
    8%
  • Vitamin D
    0.4 µg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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