Rice noodles with pork and curry
4 servings
25 minutes
Rice noodles with pork and curry is a refined dish of Chinese cuisine that combines the delicate texture of noodles with the rich aroma of spices. Curry adds a spicy depth to the meat, while garlic and onion enhance the flavor, creating a rich bouquet. Yellow bell pepper adds a light sweetness and crunchy texture, while fresh cilantro and basil leaves finish the composition with vibrant herbal notes. Historically, such dishes emerged from spice trade when Asia actively enriched its culinary traditions with Indian and Southeast Asian flavors. This dish is perfect for a cozy dinner or festive gathering where one wants to enjoy a harmonious blend of spices, freshness, and the softness of rice noodles.
1
Pour boiling water over thin dried rice noodles and let them soak for about 7 minutes until soft. Drain the water and transfer the noodles to a large bowl. Reserve half a cup of the soaking water for the filling.
- Rice noodles: 225 g
- Pork fillet: 500 g
- Vegetable oil: 2 tablespoons
2
Heat 1 tablespoon of oil in a large skillet, add finely chopped garlic and sauté for 1 minute. Add pork fillet cut into small pieces and cook for 3-4 minutes, stirring constantly.
- Vegetable oil: 2 tablespoons
- Garlic: 3 cloves
- Pork fillet: 500 g
3
Transfer the fried pork from the pan to a bowl. Add the remaining oil to the pan and sauté the finely chopped onion and sliced pepper over medium heat for about 3 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Yellow bell pepper: 3 pieces
4
When the vegetables are soft, return the pork to the pan and sprinkle with curry. Continue stirring and cook the meat for another minute.
- Pork fillet: 500 g
- Curry: 2 tablespoons
5
Pour a quarter cup of water left from the noodles into the pan with the meat, mix, and transfer the meat to a bowl with the noodles. Add fish sauce, a bit more noodle water, and chopped cilantro with basil.
- Fish sauce: 2 tablespoons
- Coriander: 50 g
- Basil leaves: 50 g