Stir–Fried Curried Pork Noodles

Serves 4

Pan IconWHY THIS RECIPE WORKS: This flavorful, one-of-a-kind meal is often referred to as “Singapore curry noodles” since the flavors are a fusion of Chinese, Indian, and Malaysian cooking. We soak the noodles in hot water rather than boil them to ensure they don’t overcook, and we prepare the rest of the recipe while they soak to keep things moving. Snap peas lend both color and texture and cook in a few minutes in the skillet. After cooking the pork, vegetables, and aromatics in a skillet, we add the softened noodles and sauce to the pan and toss to combine. To make the pork easier to slice, we freeze it first for 15 minutes.

8

ounces (¼-inch-wide) rice noodles

¼

cup water

4

tablespoons vegetable oil

3

tablespoons fish sauce

2

tablespoons lime juice

1

tablespoon sugar

1

(1-pound) pork tenderloin, trimmed and sliced crosswise ¼ inch thick

1

onion, sliced thin

8

ounces snap peas, strings removed and halved on bias

4

garlic cloves, minced

1

tablespoon curry powder

1. Cover noodles with boiling water in bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles and set aside.

2. Whisk ¼ cup water, 2 tablespoons oil, fish sauce, lime juice, and sugar in small bowl until sugar dissolves. Set aside.

3. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat pork dry with paper towels. Add half of pork to skillet, break up any clumps, and cook until lightly browned and no longer pink, 1 to 2 minutes per side. Transfer to plate and repeat with 2 teaspoons oil and remaining pork.

4. Add remaining 2 teaspoons oil, onion, and snap peas to now-empty skillet and cook until vegetables are soft, about 3 minutes. Clear center of skillet, add garlic and curry powder, and cook, mashing garlic into skillet, until fragrant, about 1 minute. Stir garlic mixture into vegetables. Add softened noodles, fish sauce mixture, and pork and any accumulated juices and cook, tossing constantly, until noodles are completely tender, about 2 minutes. Serve.