Spicy Pork Noodles

READY IN: 25mins
Recipe by ImPat

I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin).

Top Review by Rita1652

Made this using Karee curry paste almost the same ingredients as the vindaloo paste. For the mix of veggies I stir fried string beans, onions, carrots, celery, mung bean sprouts, burdock root, and enoki mushrooms. Replace the cilantro with parsley to please my DH.I would enjoy the cilantro more. I did double the paste. Used lime which I favor in place of lemon. I feel some coconut milk would have made this really great! I do like the fact on 1 teaspoon of oil keeping the fat way down. Thanks for the good eats!

Ingredients Nutrition

  • 2 teaspoons vindaloo curry paste
  • 2 teaspoons lemon juice (fresh)
  • 2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
  • 120 g egg noodles (dried Chang's recommended)
  • 12 teaspoon olive oil
  • 2 garlic cloves (thinly sliced)
  • 1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)
  • 500 g vegetables (stir fry fresh mix)
  • 1 tablespoon water
  • 12 cup coriander sprig (fresh)
  • 12 lemon (cut into wedges to serve)


  1. Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
  2. Cover and set aside for 10 minutes to marinate.
  3. Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
  4. Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
  5. Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
  6. Cover and cook for 2-3 minutes or until the vegetables are just tender.
  7. Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
  8. Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
  9. VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.

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