Ingredients
- 440 grams noodles ( packet Singapore noodles recommends packet of shelf-fresh)
- 1/4 cup Thai red curry paste
- 1/2 teaspoon ground turmeric
- 400 ml coconut milk (can, light coconut milk)
- 1 1/2 cups chicken stock
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon kecap manis
- 500 grams pork loin (pork stir-fry strips was specified)
- 200 grams snake beans (trimmed and cut into 4cm lengths, 1 Bunch specified)
- 2 green onions, thinly sliced plus extra shredded to serve
- 124 grams bean sprouts (trimmed, 1 cup)
- 1/2 cup fresh coriander leaves
- 1 red chilli, long and thinly sliced
How to Make
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Step 1: Heat noodles following the packet directions and drain.
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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.
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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.
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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.
We hope you enjoy this recipe!
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