Curried pork and mushrooms with udon noodles
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|1 tbsp||Canola oil, or rice bran oil|
|300 g||Pork mince|
|250 g||Button mushrooms, thickly sliced|
|1 bunch||Spring onion, trimmed and cut into lenghts|
|2 tbsp||Thai red curry paste|
|165 g||Coconut milk|
|400 g||Udon noodles|
- Heat a wok or frying pan, add a little oil and stir-fry onion and pork mince for 5 minutes to brown. Remove to one side.
- Add a little more oil, then stir-fry the mushrooms and spring onions for 3 to 4 minutes over a high heat. Set aside.
- Add curry paste and coconut milk to the pan and simmer for 1 minute, stirring to combine. Return mince and vegetables to the pan and stir-fry to combine.
- At the same time, place noodles in a bowl and cover with boiling water. Stir to separate noodles then drain well. Place noodles in bowls and top with curried pork and mushrooms.