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Nutrition Facts
Serving Size 1 (191g) Recipe makes 6 servings
Calories 423
Calories from Fat 178		(42%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 708mg		29%
Potassium 325mg		9%
Total Carbohydrate 45.4g		15%
	Dietary Fiber 3.5g	13%
	Sugars 5.5g
Protein 16.0g		31%
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Curried Noodles With Pork

Recipe #210714 | 30 min | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Paguma
Feb 11, 2007

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!

SERVES 6 (change servings and units)

Ingredients

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

1
Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
2
Cut onion into 1/4 inch strips.
3
Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
4
Add curry powder, salt and noodles. Mix well.
5
Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
6
Stir in pork and heat for another 1-2 minute (until pork is warm).

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Loins
Cuisine > Asian > Southeastern > Malaysian
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: PaulaG

On Apr 17, 2008

This is very quick meal. I used barbecue pork ribs and Fat Free Coconut Milk (For Recipes). The peas were defrosted and added the last couple of minutes just to warm. Made for PAC Spring 2008

2 people found this review helpful

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From: Rhondapalooza

On Nov 11, 2008

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 jalapeño 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.

1 person found this review helpful

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