Curry Cellophane Noodles

By gapboy1379-2

Courtesy of Parents Magazine

Ingredients

• 1 3 3/4 ounce package cellophane (bean thread) noodles
• 1 tablespoon cornstarch
• 1 cup light coconut milk
• 1 tablespoon canola oil
• 1/4 cup chopped onion
• 1 sweet red pepper, chopped (1 cup)
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger
• 2 green onions, chopped
• 1 teaspoon curry powder
• 1/4 teaspoon kosher salt
• 1 pound pork tenderloin, cut into bite-size pieces
• 1 tablespoon lime juice
• 1 tablespoon chopped parsley or cilantro

Details

Servings 4
Preparation time 20mins

Preparation

Step 1

1. In a large bowl soak noodles in hot water for 10 minutes. Drain and snip into smaller strands with kitchen scissors; set aside to keep warm.

2. In a small bowl stir together cornstarch and coconut milk; set aside.

3. Heat oil in a wok or large skillet over medium heat. Add onion and cook and stir for 2 minutes. Add sweet pepper, garlic, ginger, green onions, curry powder, and salt; cook and stir for 2 minutes more. Add pork. Cook and stir for 3 to 4 minutes or until pork is browned and no longer pink inside.

4. Create a well in the center of the wok or skillet. Add coconut mixture and lime juice. Heat for 30 seconds or until mixture starts to thicken; stir to coat all ingredients. Cook and stir for 1 minute more. Serve over noodles. Sprinkle with parsley.