Recipe by Paguma
Quick and easy recipe to use up some left over pork. Usually if we're making a pork roast or pork on the BBQ we will save some, and then make this recipe with the left overs. It's very easy to make, and quite rewarding to eat!
Top Review by Rhondapalooza
This recipe was excellent! I made a few SMALL tweaks, like adding an extra teaspoon of curry (I used all hot rather than mild), a sliced red bell pepper and 3 sliced jalapeÃ±o peppers for added heat, but this recipe is fantastic in its original state. When I was looking to bump up the sauce just prior to serving, I added 1/3 cup chicken broth rather than additional coconut milk, which moistened things up and deepened the flavor. Some chopped green onions were the perfect garnish. As for the meat.. Chicken would also be lovely here, but Asian Pork Tenderloin is the absolute greatest.
- 250 g dried rice noodles
- 1 large onion
- 2 tablespoons oil
- 3 teaspoons mild curry powder
- 1 teaspoon salt
- 1 cup frozen peas
- 1 cup coconut milk
- 3 teaspoons soy sauce
- 250 g cooked pork (BBQ or Roast, thinly sliced)
Directions See How It's Made
- Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
- Cut onion into 1/4 inch strips.
- Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
- Add curry powder, salt and noodles. Mix well.
- Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
- Stir in pork and heat for another 1-2 minute (until pork is warm).