Curried Noodles With Pork Food

CURRIED PORK & NOODLES

Steps:

• Cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Blend milk, cream cheese, coconut and seasonings in blender until smooth. Cook spaghetti as directed on package.
• Meanwhile, cook half the tenderloin pieces in same skillet on medium-low heat 4 min. or until evenly browned, stirring frequently. Transfer to bowl; cover to keep warm. Repeat with remaining tenderloin pieces. Add peppers to skillet; cook and stir 3 min. Return tenderloin meat to skillet along with the cream cheese mixture; cook on low heat 8 to 10 min. or until tenderloin pieces are done, stirring occasionally.
• Drain spaghetti; place on platter. Top with meat mixture, bacon and onions.

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

THAI PORK AND NOODLES

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

CURRY PORK RAMEN

Steps:

• Heat oil in a large pot over medium high heat.
• Combine curry powder, cumin and a couple large pinches of salt and pepper in a small bowl. Season all sides of the pork roast with the seasoning mixture.
• Sear pork roast on all sides for about 2-3 minutes per side, or until a dark golden brown crust forms.
• Add garlic and ginger to the pot on either side of the pork roast. Cook for 30 seconds, stirring frequently.
• Add broth, water and coconut milk.
• Cover and turn heat to medium high. Bring to a simmer.
• Turn heat to low and simmer, covered, for 2-2.5 hours.
• Remove pork from the pot and shred with two forks. Discard bones and gristle.
• Use a large metal spoon to skim fat off the top of the broth and discard.
• Add carrots, peas and ramen noodles into the pot and simmer for 2-3 minutes.
• Add pork back in and simmer just until heated through. Stir in lime juice.
• Garnish with soft boiled egg, parsley, red pepper flakes and jalapeno!

CURRIED NOODLES WITH PORK

Steps:

• Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
• Cut onion into 1/4 inch strips.
• Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
• Add curry powder, salt and noodles. Mix well.
• Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
• Stir in pork and heat for another 1-2 minute (until pork is warm).

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)

Steps:

• First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
• In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
• Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
• Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
• Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

THAI RED CURRY WITH PORK AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
• Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
• Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

PORK CURRY ON NOODLES

Steps:

• In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.
• In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).
• Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.
• Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).
• Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.
• Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.

SINGAPORE RICE NOODLES RECIPE

Steps:

• Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
• Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

CURRY UDON

Steps:

• To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours.
• Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan.
• Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside.
• Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well.
• Cook the noodles in boiling water following the packet instructions.
• Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes.
• Add the dashi to the pan and bring to the boil.
• Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken.
• Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions.

CURRIED STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
• Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
• In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
• Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
• Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

THAI CURRIED NOODLES RECIPE

Steps:

• Heat a wok, or large pan, add the Thai paste and the prepared butternut squash and sweet potato, and stir-fry for 2 mins over a medium heat.
• Pour in the coconut milk and 2 canfuls of hot water, add the stock cube, bring to the boil and simmer for 15 mins until the vegetables are just tender.
• Add the soya beans or peas and then the noodles. Simmer for 2 mins.
• Pour boiling water over the pak choi in a bowl and leave for about 2 mins. Ladle the curry into bowls and add the pak choi. Top with fresh basil leaves and slices of red chilli, if you like.

SINGAPORE NOODLES WITH PORK

Steps:

• Soften your rice vermicelli according to package directions, generally in hot water for 3-5 minutes. They will soften but still be very chewy. Don't over soak or they will be mushy when you cook them. Drain them and transfer to a large bowl. Heat a little oil in a nonstick skillet over medium heat and add your eggs. Scramble for a minute, then allow to form a thin omelet. Remove from pan once firm, roll up, and slice thinly. Heat a large skillet or wok over medium-high heat and add 6 tablespoons of neutral oil. Add the dried peppers, cayenne if using, and curry powder. Bloom in the oil until fragrant, just 30 seconds to a minute. Pour onto the drained noodles and toss with tongs to coat. Return the same skillet or wok to the heat and add the pork, stir frying until cooked through. Remove from the pan and set aside. Add the bell pepper to the same skillet and stir fry until crisp tender, then remove. Repeat that with the cabbage until wilted, and any other veggies you have. Lastly, add a bit of oil to the empty pan and add the garlic and ginger, frying until fragrant, 30 seconds. Add the green onions and fry until slightly softened, another minute. Add the chicken broth, soy and sugar to the pan and bring to a simmer. Add the curry-coated noodles, pork and cooked vegetables to the pan. Stir fry until the broth is absorbed, the noodles are tender and everything is hot. Season with salt or more soy sauce. Serve topped with omelet slices and with lime for squeezing.

THAI PRAWN CURRY AND NOODLES RECIPE

Steps:

• Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.
• Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
• Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for a couple of minutes. Add the noodles and heat for a minute. Garnish with coriander leaves.