Best Curried Noodles With Pork Recipes

SINGAPORE RICE NOODLES RECIPE

Singapore Rice Noodles Recipe image

Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.

Provided by Shao Z.

Categories Mains

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
Kosher salt
2 scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil

Steps:

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Cholesterol 146 mg, Fiber 16 g, Protein 33 g, SaturatedFat 3 g, Sodium 829 mg, Sugar 23 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g

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

Ingredients

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