November 1, 2022

Pork Glass Noodles

I had glass noodles for the first time about 15 years ago when eating japchae at a local Korean restaurant. I loved that dish and the glass noodles. Since my first experience, I have discovered I have gluten sensitivity, and glass noodles have been something I enjoy in various ways. This dish incorporates them along with other Asian flavors to make a quick meal that is completed in under 30 minutes.

The sunbutter(sunflower seed butter) in this recipe can be swapped out for peanut butter or cashew butter if you prefer those flavors or can't find any sunbutter. Almond butter would also work; just make sure you use a creamy, smooth version.

Pork Glass Noodles

This dish can be made in under 30 minutes and is paleo-friendly, gluten-free, and dairy-free.



  • 1 lb ground pork
  • 2 T minced fresh ginger
  • 6 garlic cloves, minced
  • 1/2 C coconut aminos
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 T rice vinegar
  • 1/3 C pineapple juice
  • 1/4 C sunbutter
  • 3 C thinly sliced Napa cabbage
  • 1 1/2 C shredded carrots
  • 2 green onions, thinly sliced
  • 6oz sweet potato glass noodles
  • 2 T avocado oil
  1. Cook the sweet potato glass noodles according to the package.
  2. In a large skillet on medium heat, add the avocado oil, garlic, and ginger. Sauté for 2-3 minutes until the mixture is fragrant. Be sure to stir frequently to keep it from burning.
  3. Add the pork to the pan and break it into small pieces. Cook until it is no longer pink.
  4. While the pork cooks, add the coconut aminos, sesame oil, rice vinegar, pineapple juice, fish sauce, and sunbutter to a small bowl. Whisk everything together until it's thoroughly combined.
  5. Drain any excess fat from the pan with the pork. Add the carrots, cabbage, and sauce mixture to the pan. Mix thoroughly.
  6. Add in the glass noodles and toss the mixture together.
  7. Top with green onions and serve.


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