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.
For the Pork and Veggies:
- 2 boneless pork loin chops
- 2 cups green beans (or substitute with snow or snap peas)
- 1 green bell pepper, sliced into bite-sized pieces
- 1 cup fresh mushrooms (e.g., baby portabellas)
- 1/2 cup scallions/chives, sliced (for garnish)
- 1 package Japanese udon noodles (pre-cooked if available)
For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste
- 2 teaspoons biryani curry paste
For the Pork Seasoning:
- 1/2 tablespoon coarse kosher salt
- 1 teaspoon hot madras curry powder
- 1 teaspoon garam masala
- High-heat oil for cooking (e.g., canola or grapeseed oil)
- Slice the pork into thin bite-sized pieces.
- Season the pork slices with kosher salt, hot madras curry powder, and garam masala. Set aside.
- In a mixing bowl, combine green beans (or peas), sliced bell pepper, and mushrooms.
- Prepare the udon noodles as per package instructions. If pre-cooked, set aside for later use.
- In a separate bowl, whisk together soy sauce, brown sugar, ginger paste, and biryani curry paste to create the sauce.
Cooking the Pork:
- Heat a large skillet or wok over medium-high heat with a tablespoon of high-heat oil.
- Add the seasoned pork slices and stir-fry for a few minutes until browned. Once done, transfer to a bowl and set aside.
Stir Frying the Veggies:
- In the same skillet or wok, add another tablespoon of oil.
- Add the prepared vegetable mix and stir-fry until tender.
- Pour the prepared sauce into the skillet with the vegetables and mix well.
- Return the browned pork to the skillet and combine with the veggies.
- If using pre-cooked udon noodles, add them now and toss well to combine. If using uncooked udon noodles, ensure they’re cooked before this step.
- Let everything simmer together for a couple of minutes to meld flavors.
- Plate the stir fry immediately.
- Garnish with sliced 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.