Pork Curry on Noodles
Dive into a bowl of comfort with this hearty and aromatic Pork Curry on Noodles, a fusion of rich flavors and satisfying textures! Tender cubes of seared pork shoulder are braised in a luscious coconut curry sauce, infused with fragrant garlic, ginger, and warming spices like curry powder and turmeric. Fresh vegetables, including crunchy red bell peppers and earthy bok choy, add vibrant color and nutrition, while the silky sauce is balanced with subtle sweetness and umami from soy and fish sauce. Served atop a bed of tender egg noodles and garnished with fresh cilantro and lime wedges, this dish is a perfect harmony of savory, creamy, and spicy notes. Ready in just one hour, it's an ideal recipe for weeknight dinners or an indulgent weekend meal.
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Recipe Information
Ingredients
- 500 g Pork shoulder (boneless, cut into 1-inch cubes)
- 2 tbsp Cooking oil (vegetable or canola)
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (fresh, grated)
- 2 tbsp Curry powder
- 1 tsp Ground turmeric
- 0.5 tsp Red chili powder (optional, for heat)
- 400 ml Coconut milk (full-fat)
- 250 ml Chicken broth (low-sodium)
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 2 medium Carrots (peeled and sliced)
- 1 medium Red bell pepper (sliced into thin strips)
- 2 cups Bok choy (chopped)
- 300 g Egg noodles
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the cubed pork and sear until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
Lower the heat to medium and add the chopped onion to the same skillet. Sauté until softened, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Stir in the curry powder, turmeric, and optional chili powder, cooking for 30 seconds to toast the spices.
Pour in the coconut milk and chicken broth, scraping the bottom of the skillet to deglaze any browned bits.
Stir in the fish sauce, soy sauce, and sugar, mixing well.
Add the browned pork back into the skillet along with the carrots. Bring the mixture to a simmer and reduce the heat to low.
Cover and let the curry simmer for 25 minutes, stirring occasionally.
Add the red bell pepper and bok choy to the skillet. Simmer uncovered for an additional 10 minutes, or until the vegetables are tender and the pork is cooked through.
While the curry is simmering, cook the egg noodles according to package instructions. Drain and set aside.
To serve, place a portion of noodles in a bowl or on a plate, then ladle the pork curry on top.
Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 39.5 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4078 mg | 87% | |
*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.
