On this week’s podcast episode of Cooking with Kayla, we talk to Jenn Lueke!! We dive into her Red Curry Noodles with Sautéed Green Onion and Pork Recipe from her cookbook: Don’t Think About Dinner! It is made in 30 minutes and all in one pan. Talk about easy! This was the perfect weeknight dinner after a busy day!
Watch me make this recipe in 15 seconds: Watch here
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Red Curry Noodles with Sautéed Green Onion and Pork
Gluten-free, dairy-free, nut-free
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients:
1 tablespoon avocado oil
1 pound 90% lean ground pork
1 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 green onions, sliced into 1-inch pieces
4 garlic cloves, minced
1 tablespoon red curry paste
3 cups low-sodium vegetable broth
3/4 cup full-fat coconut milk (about half a well-shaken 13.5-ounce can)
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
8 ounces stir fry noodles
chopped fresh cilantro
sesame seeds
1 lime, quartered
Directions:
Heat the oil in a large lidded nonstick skillet over medium-high heat until shimmering. Add the ground pork and cook, stirring occasionally to break up the large chunks, until browned, 5 to 6 minutes. Stir in the ginger, salt, and black pepper. Add the green onions and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the mixture to a bowl with a slotted spoon and set aside.
Add and stir in the curry paste until fragrant, 20 to 30 seconds. Add the broth, coconut milk, and coconut aminos and bring to a simmer. Add the rice noodles and stir until the noodles are fully submerged in the liquid. (If needed, add up to 1/2 cup water or additional broth.) Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent sticking, until the noodles are softened, 5 to 7 minutes. Return the pork to the skillet and stir until combined.
Spoon the curried noodles into four bowls. Garnish with cilantro, a sprinkle of sesame seeds, and lime wedges.
STORE IT: Refrigerate in a sealed container for up to 4 days.
REHEAT IT: Microwave until warm, 1 to 2 minutes, or return to a skillet over medium heat with a generous splash of broth until warm.
Goood to know: You can use green or yellow curry paste in place of red. The red is spicier, so adjust accordingly to your taste. If you want a milder taste, use 1 teaspoon of the red.
