Thai Curried Noodles With Pork And Basil Recipes

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THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

PORK CURRY ON NOODLES



Pork Curry on Noodles image

Make and share this Pork Curry on Noodles recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

250 g ground lean pork
4 garlic cloves, crushed
1 lemon, zest of, grated
1 tablespoon grated fresh ginger
1 tablespoon vegetable oil
1 tablespoon green curry paste
1 1/2 cups light coconut milk, unsweetened
1 cup chicken stock
2 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons brown sugar
250 g hokkien noodles
1/2 cup fresh basil leaf, plus extra for serving
4 green onions, chopped
1/4 cup chopped fresh coriander leaves

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.

Nutrition Facts : Calories 463, Fat 34.9, SaturatedFat 11.1, Cholesterol 93.6, Sodium 1638.8, Carbohydrate 10.2, Fiber 1.4, Sugar 3.5, Protein 26.3

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