Thai-Style Pork Noodle Bowl
Description
Though not authentic, this Asian-inspired meal is a combination of a pork noodle bowl and Thai curry, and it certainly hits the spot.
Ingredients
•
12 ounces refrigerated chow mein noodles
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1/4 cup soy sauce
•
1 tablespoon honey, or to taste
•
1 1/2 teaspoons fish sauce
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1 tablespoon vegetable oil
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2 tablespoons red curry paste
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1 tablespoon chopped garlic
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1 teaspoon ginger paste
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1 (13 1/2 ounce) can coconut milk
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1 1/2 pounds boneless pork loin chops, cut into thin strips
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1 cup julienned carrots
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1 (8 ounce) package sugar snap peas
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1/4 cup chopped fresh cilantro, or to taste
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1/2 lime, zested and juiced
Directions
1
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
2
Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
3
Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
4
Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
5
Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.