RED CURRY PORK NOODLES

5 from 1 vote

I used ramen noodles but use whatever noodles you have on hand – egg noodles, rice noodles or even spaghetti. Get everything prepped before you start cooking. This recipe has a few steps but it comes together quickly when all the ingredients are ready to go.

Prep Time45

Cook Time20

Total Time1 5

Course: Main Course

Cuisine: Asian

Servings:

Calories: 862kcal

Author: Lovoni

Ingredients

US Customary - Metric

2 large eggs
1 tablespoon peanut or canola oil
1 lb ground pork pork mince
1 tablespoon finely grated ginger
2 fat garlic cloves, crushed
2 tablespoons red curry paste, plus 3 tablespoons extra
2 tablespoons fish sauce, divided
15 oz can coconut or soy milk
2 tablespoons lime juice
1 tablespoon brown sugar
2 cups chicken broth
6 oz ramen noodles, cooked according to package directions
8 baby Shanghai boy choy, halved lengthways
20 asparagus spears
2 cups spiralized carrot (a julienne peeler can be used for the carrots)
1/3 cup finely chopped green onions
cilantro sprigs, lime wedges, chili oil & black sesame seeds for garnish

Instructions

Add 1 inch of water to a small saucepan. Cover & bring to the boil over high heat. When the water is boiling, carefully add the eggs, straight from the fridge. Cover & boil for 6 minutes. Remove to an iced bath (ice & water in a bowl) for 3 minutes or until they’re cool enough to handle; peel.
Heat the oil in a wok or large frying pan. Add the pork & stir-fry until cooked & browned. Add the ginger & garlic; stir-fry 1 minute until fragrant. Add 2 tablespoons of red curry paste & 1 tablespoon of fish sauce; stir-fry until well combined. Remove the pork mixture to a bowl.
To the same wok, add coconut milk, broth, remaining 3 tablespoons of curry paste, remaining 1 tablespoon fish sauce & brown sugar. Bring the mixture to a simmer, uncovered. Stir in lime juice. Turn off heat; keep warm.
Cook the noodles according to package directions; drain. Set aside; keep warm.
Cook the bok choy in boiling water for 2 minutes until bright & tender but still crisp; drain thoroughly. Plunge the asparagus in the same boiling water & blanche for 1 minute until bright green. Remove asparagus & drain. Plunge carrot into the same water for 30 seconds; drain.
To serve: ladle the coconut broth between serving bowls. Divide noodles, pork, bok choy, asparagus, carrot, egg & green onion between bowls. Drizzle with chili oil, sprinkle with sesame seeds & cilantro leaves. Serve with lime wedges.

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