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Pork Noodle Bowl with Thai Curry

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner
Pork Noodle Bowl with Thai Curry
Ingredients
  • 12 ounces refrigerated chow mein noodles
  • 1/4 cup soy sauce
  • 1 tablespoon honey, or to taste
  • 1 1/2 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 1/2 pounds boneless pork loin chops, cut into thin strips
  • 1 cup julienned carrots
  • 1 (8 ounce) package sugar snap peas
  • 1/4 cup chopped fresh cilantro, or to taste
  • 1/2 lime, zested and juiced
Instructions
1
Boil a large quantity of salted water until it reaches a rolling boil. Submerge the noodles in this boiling water, stirring occasionally, until they reach your desired level of doneness, taking around 2 minutes. Remove from the water and set aside for further use.
2
In a small container, mix together soy sauce, honey, and fish sauce until they form a harmonious blend. Set this mixture aside for later use.
3
Heat a large skillet over medium heat, allowing it to warm up for 1 to 2 minutes. Pour in a small amount of vegetable oil into the skillet, followed by adding curry paste, minced garlic, and ginger paste. Cook until fragrant, taking around 1 minute to achieve this.
4
Gradually pour in coconut milk into the skillet, stirring continuously as you add it to prevent the sauce from separating.
5
Add pork strips, carrots, and snap peas into the skillet, cooking until the pork is fully cooked through, taking around 5 minutes. Add the previously cooked noodles to the skillet, followed by adding the soy sauce mixture that you prepared earlier. Simmer until the sauce has thickened, taking around 4 to 5 minutes.
6
Divide the pork and noodle mixture among individual serving bowls. Top with cilantro, lime zest, and a squeeze of fresh lime juice before serving immediately.