Curried Noodles with Pork
Transform your weeknight dinner routine with these flavorful Curried Noodles with Pork, a quick and satisfying dish perfect for noodle lovers. Tender slices of pork shoulder or tenderloin are seared and simmered in a rich, aromatic curry sauce made with creamy coconut milk, red curry paste, and a hint of soy and fish sauce for depth. Medium-width rice noodles soak up all the luscious flavors, creating a perfectly balanced meal that’s ready in just 35 minutes. Garnished with fresh cilantro, green onions, and a squeeze of lime for a zesty finish, this easy recipe is customizable with optional toppings like crushed peanuts or red chili flakes for added crunch or heat. Perfect for those craving a hearty, Thai-inspired curry noodle bowl bursting with bold spices and silky textures.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 pound pork shoulder or tenderloin (thinly sliced)
- 1 yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons red curry paste
- 1 14-ounce can coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 12 ounces rice noodles (medium-width)
- 1 lime (cut into wedges)
- 0.25 cup fresh cilantro (chopped)
- 2 green onions (sliced)
- optional toppings: crushed peanuts or red chili flakes
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced pork and cook for 3-4 minutes until browned. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the red curry paste and cook for 1 minute to release its aromas.
Pour in the coconut milk and chicken or vegetable broth, stirring well to combine.
Add the soy sauce, fish sauce, and brown sugar. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
While the sauce is simmering, cook the rice noodles according to package instructions. Drain and set aside.
Return the cooked pork to the skillet and toss to coat in the curry sauce.
Add the cooked rice noodles to the skillet, tossing everything together until the noodles are evenly coated and heated through.
Serve the curried noodles hot, garnished with fresh cilantro, sliced green onions, and optional toppings such as crushed peanuts or red chili flakes.
Squeeze lime wedges over each serving for a burst of freshness.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 41.1 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
