Preparing the Sauce
In a small bowl, whisk together ¼ cup soy sauce, 1 tablespoon brown sugar, 1 teaspoon ginger paste (or grated fresh ginger), and 2 teaspoons biryani curry paste until smooth. Set aside so the flavors can develop.
Cooking the Noodles
If using shelf-stable or refrigerated noodles, prepare 1 package Japanese udon noodles (pre-cooked if available) according to package instructions. Drain and set aside, loosening them so they don’t clump.
Preparing the Pork
In a bowl, toss 2 boneless pork loin chops (thinly sliced) with ½ tablespoon coarse kosher salt, 1 teaspoon hot Madras curry powder, and 1 teaspoon garam masala until evenly coated.
Cooking the Pork
Heat a generous drizzle of high-heat oil (canola, grapeseed, or avocado) in a large skillet or wok over medium-high heat. Add the pork in a single layer and cook for about 3–4 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
Stir-Frying the Vegetables
In the same pan, add a bit more oil if needed, then add 2 cups green beans (or snow peas/snap peas), 1 sliced green bell pepper, and 1 cup fresh mushrooms. Stir-fry for about 4–5 minutes until the vegetables are tender-crisp.
Combining and Finishing
Return the cooked pork to the pan along with the prepared udon noodles. Pour in the sauce and toss everything together over medium-high heat for 1–2 minutes until evenly coated and heated through.
Serving
Remove from heat and garnish with ½ cup sliced scallions or chives. Serve immediately while hot for a bold, curry-infused noodle stir-fry.
