Spicy Pork Stir-fry with Noodles
Curry pastes are a boon to the home cook who may not have the time to roast and grind spices. It’s a great way to enjoy authentic flavours. But we Australians are great adaptors and so I have used tom yum paste not for soup, but in this Spicy Pork Stir-fry with Noodles. It gives a delicious and unusual flavour.
Preparation time: 5 mins + marinating
Cooking time: 10 mins
625 g (1¼ lb) lean diced pork
30–60 g (1–2 oz) red curry paste, to taste
30–60 g (1–2 oz) tom yum soup paste, to taste
1 tablespoon (20 ml) peanut oil
½ cup sliced green onions (shallots)
½ cup (125 ml/4 fl oz) chicken stock
½ cup peanuts, preferably dry-roasted
½ bunch coriander (cilantro), chopped
egg or rice noodles (to serve)
- Mix pork with red curry paste and tom yum paste and leave to marinate, preferably for 1–2 hours.
- Heat oil in a wok until very hot and, making sure your exhaust fan is on, quickly sear and begin to cook pork, in 2 batches, for 2 minutes each batch. Return it all to the wok and add green onions. Cook about 1 minute longer, but don’t let it burn. Add stock and cook until pork is cooked through. Throw in peanuts and coriander and stir through. Serve pork over noodles.
Lyndey’s Note: This dish is HOT! To reduce the heat, decrease the quantity of spice paste you use.
Wine: Choose a wine with fruit sweetness to counteract the heat of the chilli, perhaps a sauvignon blanc, gewürztraminer, riesling, pinot noir or grenache
Recipe from Lyndey Milan. the Best Collection.