Spice-fried Pork with Noodles in Spicy Coconut Broth

I have finally gotten around to posting my entry for the 3rd Cook book challenge theme. Bit over a week late but I figure better late than never! The theme was Rice/Noodles. I really struggled with finding a recipe to cook for this theme, partly because there are so many great recipes out there that would fit the theme. The other problem was I am trying to eat a lot healthier at the moment and most of the recipes I really wanted to try were a bit too loaded with carbs and fat. That means the arancini balls, the sticky rice puddings etc. will have to be put on the back burner for now.

I found a lot of lovely healthy Asian recipes I could try which fit the theme but the weather has been so hot lately that in the end I chose a recipe that seemed very quick and simple. After all, who wants to be sweating over a hot stove in the middle of summer?

This recipe for Spice-fried pork with noodles in spicy coconut broth is from “Instant Entertaining” by Donna Hay. Unfortunately it was a huge disappointment for me. The main reason was I decided to try a different brand of red curry paste from what I normally get. It was awful! All I could taste was the chilli and none of the flavours I usually associate with a red curry. The pork in the recipe with the five-spice coating would have been very nice with some other dishes, I imagine, but I didn’t think it went with red curry at all. Finally, I know this cook book is all about cooking quick meals you can serve while entertaining, but I can’t imagine serving something so plain to guests and anyone being impressed. At the end of the day, this dish consists of pork, noodles and beans. Forget cooking it, and order a proper red curry from the local Thai place instead!

Spice-fried Pork with Noodles in Spicy Coconut Broth

Adapted from Instant Entertaining by Donna Hay, p90.

Serves 4

  • 500g pork fillet, trimmed and thinly sliced
  • 1 tsp chilli powder
  • 1 tsp cracked black pepper
  • sea salt
  • 1 tsp chinese five-spice powder
  • 1 tbsp rice flour (or corn flour)
  • 2 tbsp vegetable oil
  • 200g dry rice noodles
  • 1 1/2 tbsp red curry paste
  • 1 stalk lemongrass, finely chopped
  • 3 kaffir lime leaves, shredded
  • 2 tsp grated ginger
  • 2 1/2 cups coconut milk (or light coconut milk)
  • 1 cup chicken stock
  • 1/2 cup water
  • 200g green beans, trimmed
  • 1 tbsp fish sauce
  • lime wedges, to serve

Place chilli powder, pepper, salt and rice flour in a snap lock bag. Add pork and shake to coat pork in mix.

Heat half the oil in a wok over high heat. Add half the pork and cook till golden. Remove and repeat with remaining oil and pork. Set pork aside and cover to keep warm.

Place the noodles in a bowl and cover with boiling water. Soak for 5 minutes or until soft, then drain.

Meanwhile, add the curry paste,lemongrass, lime leaves and ginger to the wok and cook for 1 minute, or until fragrant.

Add the coconut milk, stock and water. Bring to the boil then reduce heat and simmer for 3 minutes. Add the beans and cook for a further 3 minutes or until tender. Add fish sauce and stir to combine.

To serve, divide noodles between 4 bowls. Pour over coconut broth and beans. Serve with spicy pork and lime wedges.

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