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Easy and healthy recipes for those with multiple food allergies
Mung bean noodles with pork and veggies. This noodle dish is based variation of Korean potato noodle dish called “Japchae”. so I use mung bean noodles for the recipe. It is one pot meal and very easy to make. this allergy-free main meal and would like to have a left-over for lunch the next day. It makes 6-8 servings.


-2 lb pork tenderloin, thinly sliced
-3 TBS olive oil
-2 TBS ginger, grated
-3 cloves of garlic, minced
-1 TBS apple cider vinegar
-1 TBS brown sugar
-4 TBS soy sauce
-1 tsp black pepper
-2 TBS molasses
– 1 large onion, sliced
-3 medium carrots, sliced
-1/2 medium green cabbage, sliced
-1 green pepper, sliced
-4 leaves of kale, sliced
-5 oz mung bean noodles, hydrated in 3 cups of boiling water until al dente and then drain.

While preparing all veggie ingredients:

Marinate pork with oil, soy sauce, vinegar, garlic, ginger, molasses, sugar and black pepper in a large pan.

Heat the pan on high medium heat and cook the pork until mostly cooked.
Add carrots and onions and cook until carrots are slightly cooked with frequent stirring.
Add the rest of the veggies and keep the lid on for a few minutes.
Add noodles and mix it thoroughly with the other ingredients until the noodles are done.

Free from: peanut, tree nuts, eggs, seafood, gluten

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