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Spicy pork noodle bowl with long pasta, red sauce and topped with sliced green cucumbers with a fork on top in a round plate on a dark background.

Spicy Pork Noodle Bowl

pineapple curry, cilantro, fried shallots

STARS

Udon noodles with a double dose of tropical taste—cubed pineapple and a pineapple pork curry top this dish, along with sprigs of cilantro and fried shallots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Pork Curry

  • 1 tablespoon canola oil
  • 1 pound ground pork
  • 2 tablespoons yellow curry paste
  • 1 15-ounce can coconut milk
  • 2 tablespoons pineapple juice
  • 2 tablespoons tamarind concentrate
  • 2 makrut lime leaves
  • 1 tablespoon green peppercorns, drained
  • 2 cups chopped green beans

Noodles

  • 8 ounces udon noodles
  • 1 teaspoon canola oil

Serving

  • 1 cup diced pineapple
  • ¼ cup fried shallots
  • Cilantro sprigs
  • 1 lime, sliced into rounds
Directions
1
Heat the oil in a large skillet. Add the pork and cook, breaking it up into small pieces. Drain off any excess fat in the pan. 
2
Add the curry paste and cook for 1 minute, until fragrant. Add the coconut milk, pineapple juice, tamarind, lime leaves and peppercorns and bring to a simmer. Reduce heat to maintain a simmer and cook until slightly thickened. Stir in the green beans and remove from heat. 
3
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
4
To serve, divide the noodles and curry between bowls. Top with pineapple, fried shallots, cilantro and lime. 

Spicy Pork Noodle Bowl

pineapple curry, cilantro, fried shallots

STARS

Udon noodles with a double dose of tropical taste—cubed pineapple and a pineapple pork curry top this dish, along with sprigs of cilantro and fried shallots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Pork Curry

  • 1 tablespoon canola oil
  • 1 pound ground pork
  • 2 tablespoons yellow curry paste
  • 1 15-ounce can coconut milk
  • 2 tablespoons pineapple juice
  • 2 tablespoons tamarind concentrate
  • 2 makrut lime leaves
  • 1 tablespoon green peppercorns, drained
  • 2 cups chopped green beans

Noodles

  • 8 ounces udon noodles
  • 1 teaspoon canola oil

Serving

  • 1 cup diced pineapple
  • ¼ cup fried shallots
  • Cilantro sprigs
  • 1 lime, sliced into rounds

Directions

1
Heat the oil in a large skillet. Add the pork and cook, breaking it up into small pieces. Drain off any excess fat in the pan. 
2
Add the curry paste and cook for 1 minute, until fragrant. Add the coconut milk, pineapple juice, tamarind, lime leaves and peppercorns and bring to a simmer. Reduce heat to maintain a simmer and cook until slightly thickened. Stir in the green beans and remove from heat. 
3
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
4
To serve, divide the noodles and curry between bowls. Top with pineapple, fried shallots, cilantro and lime.