Chiang mai noodles with pork

For a quick and easy Thai hit, these noodles can be ready in just 25 minutes. Creamy coconut milk, lime juice, chilli and coriander make this pork recipe (and your dinner) stress-free.

Recipe «Chiang mai noodles with pork» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 440g packet shelf-fresh Singapore noodles, 1/4 cup Thai red curry paste, 1/2 tsp ground turmeric, 400ml can light coconut milk, 1 1/2 cups Massel chicken style liquid stock , 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp ABC kecap manis , 500g pork stir-fry strips, 1 bunch snake beans, trimmed, cut into 4cm lengths, 2 green onions, thinly sliced, plus extra shredded to serve, 1 cup bean sprouts, trimmed, 1/2 cup fresh coriander leaves, 1 long red chilli, thinly sliced.

Ingredients:

• 440g packet shelf-fresh Singapore noodles 
• 1/4 cup Thai red curry paste 
• 1/2 tsp ground turmeric 
• 400ml can light coconut milk 
• 1 1/2 cups Massel chicken style liquid stock 
• 2 tbsp lime juice 
• 1 tbsp fish sauce 
• 1 tbsp ABC kecap manis 
• 500g pork stir-fry strips 
• 1 bunch snake beans, trimmed, cut into 4cm lengths 
• 2 green onions, thinly sliced, plus extra shredded to serve 
• 1 cup bean sprouts, trimmed 
• 1/2 cup fresh coriander leaves 
• 1 long red chilli, thinly sliced 

Instructions

1. Heat noodles following the packet directions. Drain.
2. Meanwhile, heat wok over medium-high heat. Add curry paste and turmeric. Stir-fry for 2 minutes or until fragrant. Add coconut milk. Bring to the boil. Stir in stock, lime juice, fish sauce and kecap manis. Bring to the boil. Reduce heat to low. Add pork. Simmer for 2 minutes.
3. Add beans and onion to wok. Simmer for 2 to 3 minutes or until beans are tender and pork is cooked through.
4. Divide noodles, pork and beans among serving bowls. Ladle over broth. Serve topped with bean sprouts, coriander, chilli and extra onion.