Pork and ginger coconut noodles
( SERVES 4 )
This delicious, Asian inspired dish is easy and quick to make for a perfect mid-week meal, with a difference.
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|200 g||Egg noodles|
|3 tbsp||Thai green curry paste|
|400 ml||Coconut milk|
|500 g||Pork steaks/fillets|
|1 dash||Rice bran oil|
|250 g||Button mushrooms|
|4 cm||Root ginger|
|1 to serve||Lime|
- Cook noodles in boiling, salted water for 2 to 3 minutes, or according to packet instructions, until just tender. Drain well.
- Heat a saucepan, add curry paste (or laska) and cook for 30 seconds. Pour in coconut milk and stir to combine. Bring just to the boil, then remove from heat.
- Cut pork into thick strips. Heat a wok or nonstick frying pan, add a little oil and stir-fry pork strips to brown all over. Set aside. Add sliced mushrooms, ginger (peeled and cut into thin strips), chopped spring onions and broccoli to the pan and stir-fry over a high heat for 3 to 4 minutes. Return pork to the pan and stir-fry to finish cooking.
- Divide noodles between serving bowls, then pour over coconut curry, top with pork mixture and serve with lime wedges.