Spicy Pork Stir-fry with Noodles

  • Prep Time: 5 minutes + marinating
  • Cooking Time: 10 minutes
  • Servings: 4
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Curry pastes are a boon to the home cook who may not have the time to roast and grind spices. It’s a great way to enjoy authentic flavours. But we Australians are great adaptors and so I have used tom yum paste not for soup, but in this Spicy Pork Stir-fry with Noodles. It gives a delicious and unusual flavour.

Ingredients

  • 625 g (1¼ lb) lean diced pork
  • 30–60 g (1–2 oz) red curry paste, to taste
  • 30–60 g (1–2 oz) tom yum soup paste, to taste
  • 1 tablespoon (20 ml) peanut oil
  • ½ cup sliced green onions (shallots)
  • ½ cup (125 ml/4 fl oz) chicken stock
  • ½ cup peanuts, preferably dry-roasted
  • ½ bunch coriander (cilantro), chopped
  • egg or rice noodles (to serve)

Instructions

  1. Mix pork with red curry paste and tom yum paste and leave to marinate, preferably for 1–2 hours.
  2. Heat oil in a wok until very hot and, making sure your exhaust fan is on, quickly sear and begin to cook pork, in 2 batches, for 2 minutes each batch. Return it all to the wok and add green onions. Cook about 1 minute longer, but don’t let it burn. Add stock and cook until pork is cooked through. Throw in peanuts and coriander and stir through. Serve pork over noodles.

Notes

Lyndey’s Note: This dish is HOT! To reduce the heat, decrease the quantity of spice paste you use.

Wine: Choose a wine with fruit sweetness to counteract the heat of the chilli, perhaps a sauvignon blanc, gewürztraminer, riesling, pinot noir or grenache.

Recipe from Lyndey Milan, The Best Collection.

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