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.
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