Curry Cellophane Noodles

Courtesy of Parents Magazine

Photo by Mark C.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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