Wheat Noodles with Pork and Curry

Ingredients

• Egg noodles for wok 5 oz
• Pork tenderloin 10 oz
• Pumpkin 5 oz
• Coconut Milk 10 fl oz
• Green Peas 5 oz
• Orange Bell Peppers 1 piece
• Leek 1 piece
• Tamarind Paste 2 spoons
• Lime 1 piece
• Cilantro 4 sprigs
• Vegetable Oil 2 spoons
• Salt 1 tablespoon

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the meat into thin strips.

Step 3

Remove the seeds and membranes from the pepper and cut it into thin strips. Cut the pumpkin into small cubes.

Step 4

Slice the leek into thin half-moons.

Step 5

In a large pot, bring water to a boil with salt at a ratio of 1 tablespoon of salt per 1 liter of water.

Step 6

Add the noodles to the pot and cook for 40 seconds.

Step 7

Drain the noodles in a colander and quickly rinse them under cold running water.

Step 8

In a large skillet, heat 1 tablespoon of oil and sauté the onion quickly for 30 seconds.

Step 9

Add the tenderloin and sear over high heat until golden brown, about 4 minutes.

Step 10

Add the pumpkin and bell pepper, and sauté until the pumpkin is tender, about 4–5 minutes.

Step 11

Add the curry paste and mix everything thoroughly.

Step 12

Pour in the coconut milk and season with salt.

Step 13

Bring to a boil, add the noodles and green peas, and heat for half a minute.

Step 14

Finally, add lime juice and serve immediately, garnished with cilantro leaves.