Curried Pork Noodles Recipes

CURRIED PORK & NOODLES

Steps:

• Cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Blend milk, cream cheese, coconut and seasonings in blender until smooth. Cook spaghetti as directed on package.
• Meanwhile, cook half the tenderloin pieces in same skillet on medium-low heat 4 min. or until evenly browned, stirring frequently. Transfer to bowl; cover to keep warm. Repeat with remaining tenderloin pieces. Add peppers to skillet; cook and stir 3 min. Return tenderloin meat to skillet along with the cream cheese mixture; cook on low heat 8 to 10 min. or until tenderloin pieces are done, stirring occasionally.
• Drain spaghetti; place on platter. Top with meat mixture, bacon and onions.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

PORK CURRY ON NOODLES

Steps:

• In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.
• In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).
• Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.
• Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).
• Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.
• Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.

THAI RED CURRY WITH PORK AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
• Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
• Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

CURRIED NOODLES WITH PORK

Steps:

• Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
• Cut onion into 1/4 inch strips.
• Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
• Add curry powder, salt and noodles. Mix well.
• Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
• Stir in pork and heat for another 1-2 minute (until pork is warm).

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

CURRIED STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
• Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
• Make sauce:
• In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
• Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
• Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

GROUND BEEF CURLY NOODLE

Steps:

• Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
• Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.