Thai-Style Pork Noodle Bowl
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Description
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Ingredients
- 12 ounces refrigerated chow mein noodles
- ¼ cup soy sauce
- 1 tablespoon honey, or to taste
- 1 ½ teaspoons fish sauce
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon chopped garlic
- 1 teaspoon ginger paste
- 1 (13.5 ounce) can coconut milk
- 1 ½ pounds boneless pork loin chops, cut into thin strips
- 1 cup julienned carrots
- 1 (8 ounce) package sugar snap peas
- ¼ cup chopped fresh cilantro, or to taste
- ½ lime, zested and juiced
Directions
- 1. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- 2. Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- 3. Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- 4. Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- 5. Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts
serving: 6 servings
calories: 595.4 kcal
carbohydrates: 45.4 g
protein: 22.5 g
saturated fat: 16.5 g
cholesterol: 36.1 mg
sodium: 1079.1 mg
fiber: 4.8 g
sugar: 4.7 g
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