This Asian Curried Noodle Stir Fry is an Asian flavor explosion. It is loaded with fresh vegetables like cabbage, peppers, carrots, celery and lean ground pork. This makes a lot of food and that's good because I had to make lunch for the entire family since we are all stuck at home these days due to the recent blizzard.
I actually never intended to make this recipe when I started to cook. I wanted to make a quick ground pork fried rice and realized that I didn't have enough rice cooked to make it. Fried rice is best made with leftover rice or cool/cold rice. Since I didn't have enough rice on hand, I decided to change to pasta.
I thought a simple Chinese noodle stir fry would be fun for lunch. Then I saw a can of coconut milk and the wheels in my mind started to go into overdrive. Coconut milk goes great with curry powder so my recipe plan changed again. Well, I am glad that I like to experiment, because these noodles were so full of flavor. My husband and kids ate it for lunch and gave me two thumbs up. Hey, with all the shoveling they are doing these days to get us out from under 2 1/2 feet or more of snow... I'm glad I could make them a hearty meal to enjoy.
Asian Curried Noodle Stir Fry
Recipe by Ramona from Kitchen Simmer
16oz cooked noodle pasta
1 pound lean ground pork (or any lean ground meat of choice)
3-4 cups sliced cabbage
1 large onion chopped
1 large bell green bell pepper chopped
2-3 carrots sliced
2-3 jalapenos sliced
1 bunch of green onions/scallions
2-3 cloves finely minced garlic
2-3 Tbs grated fresh ginger
1-2 Tbs Fish Sauce (to taste)
1-2 Tbs soy sauce (to taste)
1 Tbs Hoisin sauce
1 tsp curry powder (I used McCormick brand Curry Powder)
1-2 Tbs Sambal Oelek chili sauce
1/2 can of coconut milk
1/2 cup reserved pasta water
Step 1: Cook box of pasta in well salted water. I used flat noodle pasta, or you can use regular spaghetti pasta. Drain 2 minutes shy of fully cooked. Reserve 1/2 cup of pasta water before draining.
Step 2: Brown lean ground meat of choice with a little salt and black pepper. Then add the onion, celery and cabbage with a little salt and black pepper for seasoning and saute for several minutes.
When the cabbage softens add the carrots, jalapenos, whites of scallions and bell pepper. Then add the grated ginger, garlic, and sambal oelek.
Also season with the curry powder, fish sauce, soy sauce and hoisin sauce.
Cook for several minutes and finally add the coconut milk and reserved pasta water. Cook on low heat for 2-3 minutes. Finally toss in the cooked pasta, mix well and cook for 2-3 minutes to allow pasta to finish cooking and absorb the curry flavors. Serve hot and garnish with scallion greens. Enjoy.
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