THAI PORK NOODLES
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Super saucy Thai pork noodles are the ultimate Asian-style comfort food. 

Creamy Thai pork noodles with roasted peanuts, coriander and lime.

You could say this meal is a cross between spaghetti bolognese and spaghetti carbonara, but with an Asian twist!

Pork mince and veggies balance out the carbs, while massaman curry paste, curry powder, chicken stock and peanut butter add plenty of flavour to the sauce. Coconut milk makes it nice and creamy. 

It seems like a lot of sauce, but will reduce a lot while the noodles are cooked in it. All that delicious sauce also means the meal keeps and reheats really well – no dry noodles here!

Whip this up in just 30 minutes, then grab a bowl and tuck in!

 

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Creamy Thai pork noodles with roasted peanuts, coriander and lime.

THAI PORK NOODLES

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

Super saucy Thai pork noodles are the ultimate Asian-style comfort food. Very family friendly, can be whipped up in just 30 minutes, and they also reheat really well!

QUICK PRINT

Ingredients

PORK NOODLES

  • 250 g Shanghai bok choy or pak choy (8.8oz)
  • 2 carrots
  • 1 capsicum (any colour)
  • 3 cloves garlic
  • 2 tsp chicken stock powder
  • 2 cups boiling water (500ml)
  • 400 ml can light coconut milk (13.5 fl.oz)
  • 5 Tbsp peanut butter (smooth or crunchy)
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 3 tsp peanut oil, divided
  • 500 g pork mince (1lb 2oz)
  • 2 1/2 Tbsp massaman curry paste
  • 2 tsp curry powder
  • 3 instant noodle cakes (200-250g)

TO SERVE

  • 1/3 cup dry roasted peanuts (70g)
  • 2 handfuls fresh coriander (optional)
  • 1 lime (optional)

Instructions

  1. COOK PORK NOODLES

    Roughly shred bok choy. Dice carrots and capsicum into small pieces. Crush garlic. In a medium-large jug or bowl, dissolve stock powder in the boiling water. Whisk in coconut milk, peanut butter, vinegar, soy sauce and honey.

  2. Heat 2 teaspoons oil in a large wok on high. Add carrots and capsicum and stir fry for 2-3 minutes, until just tender. Add bok choy and garlic and stir fry for 30 seconds. Remove veggies onto a plate.

  3. Return wok to heat and add remaining teaspoon oil. Cook mince, breaking up with a wooden spoon, until browned all over. Add curry paste and curry powder; stir fry for 30 seconds. 

  4. Return veggies to wok, stir to combine, then pour in sauce. Bring to a rapid simmer, then add noodle cakes, submerging as much as possible. Cook for 1 minute, then flip and cook for a further 30 seconds. Toss to combine.

  5. SERVE

    Roughly chop peanuts and coriander, if using. Divide pork noodles between individual serving bowls. Top with peanuts and coriander. Cut lime into wedges, if using, and squeeze over noodles.

Recipe Notes

WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free stock powder and soy sauce. Make sure curry paste is gluten-free. Swap regular instant noodles for instant rice noodles (3 tubs, discard seasoning). Use regular roasted, salted peanuts instead of dry roasted.
INGREDIENT SWAPS / NOTES: You could use chicken mince instead of pork mince.
STORING AND REHEATING: This meal is nice and saucy so keeps and reheats well! Refrigerate individual portions and reheat in the microwave. Add peanuts and coriander just before serving.

 
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