Chiang Mai Noodles With Pork

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (560.6 g)
  • Calories 914.8
  • Total Fat - 24.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 213.6 mg
  • Sodium - 1079.4 mg
  • Total Carbohydrate - 111.2 g
  • Dietary Fiber - 7.4 g
  • Sugars - 12.5 g
  • Protein - 63.4 g
  • Calcium - 178.6 mg
  • Iron - 7.4 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 2.2 mg

Step 1

Heat noodles following the packet directions and drain.

Step 2

Meanwhile, heat wok over medium-high heat and add curry paste and turmeric and stir-fry for 2 minutes or until fragrant and then add coconut milk and bring to the boil and stir in stock, lime juice fish sauce and kecap manis and bring to the boil and then reduce heat to low and then add pork and simmer for 2 minutes.

Step 3

Add beans and onion to wok and simmer for 2 to 3 minutes or until beans are tender and pork is cooked through.

Step 4

Divide noodles, pork and beans among serving bowls and lade over broth and serve with the bean sprouts, coriander and the extra shredded onion.

Tips & Variations


No special items needed.

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