Curry Ginger Pork Noodle Stir Fry
Curry and ginger seasoned pork stir fry with fresh mushrooms, bell pepper, and green beans that is savory and spicy.
This stir fry is a delicious and flavorful dish that is sure to satisfy your cravings for something savory and spicy. Tender slices of pork are seasoned with hot madras curry powder and garam masala, then stir-fried with green beans, mushrooms, and bell peppers. The Udon noodles provide a satisfying chewy texture, while the sauce, made with soy sauce, brown sugar, ginger paste, and biryani curry paste, adds a rich and complex flavor. Topped with sliced scallions or chives, this dish is not only easy to prepare, but also a feast for the senses.
- 2 boneless pork loin chops
- 2 cups green beans, or snow or snap peas
- 1 green bell pepper, sliced into bite sized pieces
- 1 cup fresh mushrooms, I used baby portabellas
- 1/2 cup sliced scallions/chives, for finishing garnish
- 1 package Japanese udon noodles
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste
- 2 teaspoons biryani curry paste
- 1/2 tablespoon coarse kosher salt
- 1 teaspoon hot madras curry powder
- 1 teaspoon garam masala
- Stir together the soy sauce, brown sugar, ginger paste, and biryani curry paste in a prep bowl.
- Slice the pork into thin bite sized pieces.
- Season the pork with kosher salt, hot madras curry powder, and garam masala.
- Prepare udon noodles. If pre-cooked, simply set aside to add at the end of the stir fry.
- Cut the bell pepper into bite sized pieces and toss together in a bowl with the green beans and mushrooms.
- Slice the scallions/chives to prepare for finishing garnish.
- Heat a large skillet or wok on med-high heat with a tablespoon of high heat oil
- Add the pork and stir a few minutes until browned.
- Remove the pork in a bowl to set aside.
- Add the veggies to the skillet with another tablespoon of olive oil and stir together until veggies are tender.
- Add the prepared stir fry sauce mix and stir.
- Add the pork and stir mixture together.
- Add the udon noodles.
- Stir and simmer a couple minutes and remove from heat.
- Serve immediately and top with scallions/chives.
Prepare the curry paste, ginger paste, and soy sauce.
Stir together the curry paste, ginger, soy sauce, and brown sugar to make the stir fry sauce. Set aside.
I prefer to buy meat from Butcher Box.
Slice the pork into thin bite sized pieces.
Season with kosher salt, hot madras curry powder, and garam masala.
Toss together until pork is well coated and set aside.
Prepare udon noodles. If pre-cooked, simply set aside to add at the end of the stir fry.
Cut the bell pepper into bite sized pieces, and toss together in a bowl with the green beans and mushrooms.
Slice the scallions/chives to prepare for finishing garnish
Heat a large skillet or wok on med-high heat with a tablespoon of high heat oil.
Add the pork to the hot skillet.
Stir together a few minutes until browned.
Remove the pork to set aside in a bowl and add the veggies with another tablespoon of oil and stir about 5 minutes until the vegetables are tender.
Add the pork and stir in the prepared sauce mix and stir together a few minutes.
Add the udon noodles and stir.
Stir and simmer a couple minutes and remove from heat.
Top with prepared scallions/chives.