Asian noodles with vegetables and shredded pork

READY IN: 20mins
Recipe by charlened

5 points per serving

Top Review by ChrisI

I added a Teaspoon of Thai Yellow Curry Paste and used a small Boc Choi cabbage, used 3 garlic cloves, and ensured the carrots were started sooner (3 or 4 minutes) before the cabbage and mushrooms. The carrots are not the same thickness as the cabbage and the mushrooms. This is a great meal. These minor changes should not change the cooking times much. Its a great meal. With the addition of the curry paste - this is a real Thai meal. Becareful that the noodles do not get too mushy or packed together when mixing them in with the rest of the meal. I will cook this again. Chris

Ingredients Nutrition


  1. whisk together broth, cornstarch, soy sauce, sugar and sesame oil heat 1 tsp canola oil in large skillet over high heat, then add the pork.
  2. saute until browned, stir in the ginger and garlic.
  3. saute until fragrant about 1 minute.
  4. transfer to a bowl and wipe out the skillet.
  5. cook noodles according to pkg directions.
  6. heat the remaining 1 tsp canola oil in the skillet, then add the cabbage, mushrooms and carrots.
  7. cook until the cabbage begins to wilt and the veggies are tender.
  8. stir in the pork mixture and the broth mixture.
  9. bring to a boil stirring constantly.
  10. reduce heat and simmer, uncovered until the sauce begins to thicken about 2 min.
  11. stir in the noodles.

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