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Chiang mai noodles with pork
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up these Thai coconut lime pork noodles in just 25 minutes for a stress-free dinner bursting with flavor.
Ingredients:
  • 440g packet shelf-fresh Singapore noodles
  • 87.50 gm Thai red curry paste
  • 1/2 tsp ground turmeric
  • 400ml can light coconut milk
  • 382.50 gm chicken style liquid stock
  • 42.00 gm lime juice
  • 20.00 ml kecap manis
  • 500g pork stir-fry strips
  • 1 bunch snake beans, trimmed, cut into 4cm lengths
  • 2 green onions, thinly sliced, plus extra shredded to serve
  • 250.00 ml bean sprouts, trimmed
  • 125.00 ml fresh coriander leaves
  • 1 long red chilli, thinly sliced
Instructions:
  • Cook noodles according to package instructions, then drain.
  • Heat wok over medium-high heat. Add curry paste and turmeric, stir-fry until fragrant. Pour in coconut milk and bring to a boil. Stir in stock, lime juice, fish sauce, and kecap manis, bring to a boil. Reduce heat to low, add pork, and simmer for 2 minutes.
  • Combine the beans and onion in the wok. Cook over low heat for 2 to 3 minutes until the beans are tender and the pork is fully cooked.
  • Distribute noodles, pork, and beans evenly into bowls. Pour broth over the top. Top with bean sprouts, coriander, chili, and extra onion before serving.

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