Coconut Curry Pork Noodles

Coconut Curry Pork Noodles recipe - The Cooks Pantry


Courtney Roulston


4 – 6 people


  • 500gm Coles Free range pork mince
  • 1Tb Cobram Estate Classic Extra Virgin Olive Oil
  • 1 Tb KEEN’s curry powder
  • 1Tb fresh ginger, julienne
  • 1 long red chilli, sliced, plus extra to serve
  • 1 bunches gai lan (or any Asian green), roughly chopped
  • 1 cup Oyster mushrooms
  • 1 cup beansprouts, plus extra to garnish
  • 200gm fresh flat thick rice noodles, rehydrated
  • 2tsp Lee Kum Kee Pure Sesame Oil
  • 100ml coconut milk
  • 2 tbsp Lee Kum Kee Oyster Sauce
  • 1 tbsp brown sugar
  • 1 tbsp corn flour
  • 1Tb crushed peanuts to garnish


  • Heat oil over a high heat in a non-stick wok. Cook the pork for 5 minutes, breaking up with a spoon. Add in the KEEN’s curry powder, ginger, chilli and cook for 1 minute. Add in the Asian greens, mushrooms and stir fry for 2-3 minutes along with a splash of water to help steam the vegetables. Add coconut milk and stir through.
  • Mix together the sugar, oyster sauce, sesame oil and cornflour in a small bowl and then add to stir fry.
  • Add in the noodles and bean shoots and cook for 2 minutes until warmed through and sauce has thickened slightly. Remove from the heat and divide evenly amongst serving bowls. Scatter with extra bean sprouts, crushed peanuts and red chilli.

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