Thai Curry & Pork Sesame Noodles
Thai curry paste, a flavorful combination of chiles, lemongrass, galangal (similar to ginger), garlic and kaffir lime leaves, adds a jolt of flavor to this healthy sesame noodles recipe. Green, red and yellow curry paste are pretty interchangeable but green is the hottest, red is medium and yellow is mild. Be sure to rinse the rice noodles until they’re cold, then give them a good shake in the colander until they’re well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.
- 8 ounces rice noodles
- 3 tablespoons toasted (dark) sesame oil
- 2 scallions, chopped
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 teaspoon brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Thai curry paste
- 8 ounces cooked pork tenderloin or boneless pork loin chop, cubed
- 1 cup chopped green beans
- 1 cup shredded red cabbage
- 3 tablespoons chopped fresh cilantro
- Prepare rice noodles according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and curry paste. Add to the noodles along with pork, green beans, cabbage and cilantro; gently toss to combine.
MAKE AHEAD TIPS
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.