Coconut Pork Noodles

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14 Ingredients

Number of servings

375grams thick dried rice noodles
2 slices white bread, torn
500grams Woolworths lean pork mince
2 cloves garlic
1 free range egg
1tablespoons peanut oil
1/3 cup red curry paste
400mL Macro Organic coconut cream
2/3 cup salt-reduced chicken stock
200grams green beans, cut in half
1/3 bunch coriander
1 bunch baby pak choy, halved lengthways, blanched
1 long red chilli, thinly sliced
2 spring onions, thinly sliced

Description

Enjoy a taste of Asia at home with this deliciously easy noodle dish. Tender pork meatballs are cooked in a flavourful coconut broth with green beans.

Prepping tip:

Step 1 and 2 can be made up to a day ahead. Store in airtight containers in the fridge.

Method

Step 1 of 4

Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until softened. Drain.

Step 2 of 4

Meanwhile, process bread until fine crumbs form. Transfer to a large bowl. Add pork, garlic and egg to breadcrumbs and mix well. Shape into 12 meatballs.

Step 3 of 4

Heat oil in a large deep frying pan over medium-high heat. Cook meatballs in batches for 5 minutes or until browned. Transfer to a plate.

Step 4 of 4

Add paste to pan and cook, stirring, for 30 seconds or until fragrant. Return meatballs to pan. Add cream and stock. Bring to the boil. Reduce heat. Simmer, covered, for 5 minutes. Add beans and simmer for a further 2 minutes or until meatballs are cooked. Spoon noodles into bowls. Top with pak choy, meatballs and beans. Spoon sauce over noodles. Serve sprinkled with coriander, chilli and onion.