Curried Noodles With Pork Recipes

SINGAPORE RICE NOODLES RECIPE

Singapore Rice Noodles Recipe image

Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.

Provided by Shao Z.

Categories Mains

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
Kosher salt
2 scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil

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.

Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Cholesterol 146 mg, Fiber 16 g, Protein 33 g, SaturatedFat 3 g, Sodium 829 mg, Sugar 23 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g

CURRIED RICE & NOODLES

Curried Rice & Noodles image

As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
2 large eggs, lightly beaten
1 tablespoon canola oil
1 yellow summer squash, sliced
1 small sweet red pepper, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (8-1/2 ounces) ready-to-serve basmati rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 green onions, thinly sliced
1/2 cup chopped cashews

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.

Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

CURRIED NOODLES WITH PORK

Curried Noodles With Pork image

Quick and easy recipe to use up some left over pork. Usually if we're making a pork roast or pork on the BBQ we will save some, and then make this recipe with the left overs. It's very easy to make, and quite rewarding to eat!

Provided by Paguma

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

250 g dried rice noodles
1 large onion
2 tablespoons oil
3 teaspoons mild curry powder
1 teaspoon salt
1 cup frozen peas
1 cup coconut milk
3 teaspoons soy sauce
250 g cooked pork (BBQ or Roast, thinly sliced)

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).

Nutrition Facts : Calories 423.8, Fat 19.9, SaturatedFat 10.7, Cholesterol 34.2, Sodium 708.4, Carbohydrate 45.4, Fiber 3.5, Sugar 5.5, Protein 16

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