Description
A comforting dish that transforms leftover curry into a vibrant stir fry with chewy glass noodles and fresh vegetables.
Ingredients
Scale
- 200 g pork belly, thinly sliced
- 1.5 tsp soy sauce
- 40 g dry glass noodles, soaked in water
- 2 Tbsp red curry paste
- 1 Tbsp hunglay curry powder (or garam masala)
- 2-inch knob ginger, thinly julienned
- 0.5 to 1 cup water or unsalted chicken stock
- 2–3 tsp fish sauce
- 1 Tbsp sugar
- 2 cups firm vegetables (like carrots, green beans, baby corn)
- 1 cup sturdy leafy greens (like kale or Swiss chard)
- 0.5 cup pickled bamboo shoots (optional)
- 3-inch piece lemongrass, very thinly sliced
- 5–6 kaffir lime leaves, finely julienned
- Jasmine rice or sticky rice for serving
Instructions
- Mix the pork belly with soy sauce in a bowl and set it aside while prepping your ingredients (about 10 minutes).
- Drain the glass noodles and cut them into shorter sections to prevent them from clumping together later.
- Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the pork and brown it for about 3-4 minutes, stirring frequently to avoid burning.
- Remove the pork from the pan, leaving the rendered fat behind.
- Add red curry paste, hunglay powder, and ginger to the hot oil. Stir for about 1-2 minutes until it becomes aromatic.
- Toss in your firm vegetables and stir-fry them for about 3-4 minutes, adding stock as needed to prevent sticking.
- Add the glass noodles, 0.25 cup of stock, fish sauce, and sugar. Cook until the noodles have absorbed the liquid (about 4-5 minutes).
- Return the pork and leafy greens to the pan. Toss until the greens wilt down (1-2 minutes).
- Add lemongrass and lime leaves, mixing briefly. Turn off the heat.
- Serve hot over jasmine or sticky rice.
Notes
Storage: This stir fry lasts in an airtight container in the fridge for up to 3 days. Customize with seasonal vegetables or proteins as preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg