Best 10 Recipes Curried Ground Pork And Noodles Recipes

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Curried ground pork and noodles is a flavorful and versatile dish that can be enjoyed for lunch or dinner. With its origins in Southeast Asia, this dish combines the bold flavors of curry with the comforting textures of tender ground pork and hearty noodles. Whether you prefer a mild curry or something with a bit more heat, there are countless variations of this recipe to tantalize your taste buds. From simple weeknight meals to impressive dinner parties, curried ground pork and noodles is sure to become a favorite in your kitchen.

Let's cook with our recipes!

RED CURRY PORK NOODLES



RED CURRY PORK NOODLES image

I used ramen noodles but use whatever noodles you have on hand - egg noodles, rice noodles or even spaghetti. Get everything prepped before you start cooking. This recipe has a few steps but it comes together quickly when all the ingredients are ready to go.

Provided by Lovoni

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

2 large eggs
1 tablespoon peanut or canola oil
1 lb ground pork (pork mince)
1 tablespoon finely grated ginger
2 fat garlic cloves, crushed
2 tablespoons red curry paste, plus 3 tablespoons extra
2 tablespoons fish sauce, divided
15 oz can coconut or soy milk
2 tablespoons lime juice
1 tablespoon brown sugar
2 cups chicken broth
6 oz ramen noodles, cooked according to package directions
8 baby Shanghai boy choy, halved lengthways
20 asparagus spears
2 cups spiralized carrot ((a julienne peeler can be used for the carrots))
1/3 cup finely chopped green onions
cilantro sprigs, lime wedges, chili oil & black sesame seeds for garnish

Steps:

  • Add 1 inch of water to a small saucepan. Cover & bring to the boil over high heat. When the water is boiling, carefully add the eggs, straight from the fridge. Cover & boil for 6 minutes. Remove to an iced bath (ice & water in a bowl) for 3 minutes or until they're cool enough to handle; peel.
  • Heat the oil in a wok or large frying pan. Add the pork & stir-fry until cooked & browned. Add the ginger & garlic; stir-fry 1 minute until fragrant. Add 2 tablespoons of red curry paste & 1 tablespoon of fish sauce; stir-fry until well combined. Remove the pork mixture to a bowl.
  • To the same wok, add coconut milk, broth, remaining 3 tablespoons of curry paste, remaining 1 tablespoon fish sauce & brown sugar. Bring the mixture to a simmer, uncovered. Stir in lime juice. Turn off heat; keep warm.
  • Cook the noodles according to package directions; drain. Set aside; keep warm.
  • Cook the bok choy in boiling water for 2 minutes until bright & tender but still crisp; drain thoroughly. Plunge the asparagus in the same boiling water & blanche for 1 minute until bright green. Remove asparagus & drain. Plunge carrot into the same water for 30 seconds; drain.
  • To serve: ladle the coconut broth between serving bowls. Divide noodles, pork, bok choy, asparagus, carrot, egg & green onion between bowls. Drizzle with chili oil, sprinkle with sesame seeds & cilantro leaves. Serve with lime wedges.

Nutrition Facts : Calories 862 kcal, Carbohydrate 50 g, Protein 34 g, Fat 60 g, SaturatedFat 34 g, Cholesterol 163 mg, Sodium 2306 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

CURRIED PORK & NOODLES



Curried Pork & Noodles image

Discover curried pork, an easy weeknight dish. BAKER'S ANGEL FLAKE coconut and cream cheese team up to make the perfect spicy Curried Pork & Noodles.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, chopped, cooked and drained
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BAKER'S ANGEL FLAKE Coconut
1 tsp. curry powder
1/2 tsp. ground red pepper (cayenne)
1/2 lb. spaghetti, uncooked
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1 green pepper, cut into strips
2 green onions, sliced

Steps:

  • Cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Blend milk, cream cheese, coconut and seasonings in blender until smooth. Cook spaghetti as directed on package.
  • Meanwhile, cook half the tenderloin pieces in same skillet on medium-low heat 4 min. or until evenly browned, stirring frequently. Transfer to bowl; cover to keep warm. Repeat with remaining tenderloin pieces. Add peppers to skillet; cook and stir 3 min. Return tenderloin meat to skillet along with the cream cheese mixture; cook on low heat 8 to 10 min. or until tenderloin pieces are done, stirring occasionally.
  • Drain spaghetti; place on platter. Top with meat mixture, bacon and onions.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 8 g, Protein 32 g

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

6 ounces wide rice noodles
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Red Curry Paste for Thai Pork and Noodles
12 ounces ground pork
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

PORK CURRY ON NOODLES



Pork Curry on Noodles image

Make and share this Pork Curry on Noodles recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

250 g ground lean pork
4 garlic cloves, crushed
1 lemon, zest of, grated
1 tablespoon grated fresh ginger
1 tablespoon vegetable oil
1 tablespoon green curry paste
1 1/2 cups light coconut milk, unsweetened
1 cup chicken stock
2 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons brown sugar
250 g hokkien noodles
1/2 cup fresh basil leaf, plus extra for serving
4 green onions, chopped
1/4 cup chopped fresh coriander leaves

Steps:

  • In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.
  • In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).
  • Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.
  • Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).
  • Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.
  • Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.

Nutrition Facts : Calories 463, Fat 34.9, SaturatedFat 11.1, Cholesterol 93.6, Sodium 1638.8, Carbohydrate 10.2, Fiber 1.4, Sugar 3.5, Protein 26.3

CURRIED NOODLES WITH PORK



Curried Noodles With Pork image

Quick and easy recipe to use up some left over pork. Usually if we're making a pork roast or pork on the BBQ we will save some, and then make this recipe with the left overs. It's very easy to make, and quite rewarding to eat!

Provided by Paguma

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

250 g dried rice noodles
1 large onion
2 tablespoons oil
3 teaspoons mild curry powder
1 teaspoon salt
1 cup frozen peas
1 cup coconut milk
3 teaspoons soy sauce
250 g cooked pork (BBQ or Roast, thinly sliced)

Steps:

  • Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
  • Cut onion into 1/4 inch strips.
  • Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
  • Add curry powder, salt and noodles. Mix well.
  • Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
  • Stir in pork and heat for another 1-2 minute (until pork is warm).

Nutrition Facts : Calories 423.8, Fat 19.9, SaturatedFat 10.7, Cholesterol 34.2, Sodium 708.4, Carbohydrate 45.4, Fiber 3.5, Sugar 5.5, Protein 16

PAKISTANI GROUND BEEF CURRY



Pakistani Ground Beef Curry image

This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.

Provided by danie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h5m

Yield 4

Number Of Ingredients 11

6 tablespoons olive oil
1 small onion, diced
1 pound ground beef
2 medium tomatoes, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon chile powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) can peas, including liquid

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
  • Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g

GOLDEN PORK 'N' NOODLES



Golden Pork 'n' Noodles image

This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.-Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked egg noodles
1 pound ground pork
1/2 pound sliced fresh mushrooms
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup whole milk
3 ounces cream cheese, cubed
1 jar (4 ounces) sliced pimientos, drained
1-1/2 teaspoons dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside., In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted. , Drain noodles; stir into skillet. Add pork; heat through.

Nutrition Facts : Calories 417 calories, Fat 24g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 778mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

GROUND BEEF CURLY NOODLE



Ground Beef Curly Noodle image

An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.

Provided by windedmama

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 pound ground beef
1 (3 ounce) package Oriental flavored ramen noodles
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn

Steps:

  • Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
  • Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 30.2 g, Cholesterol 69 mg, Fat 17.1 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 7.4 g, Sodium 842.9 mg, Sugar 5.7 g

CURRIED GROUND SHRIMP AND NOODLES



Curried Ground Shrimp and Noodles image

Reason alone to take a trip down your supermarket's international aisle.

Provided by Emmanuel Stefanakis

Yield 4 servings

Number Of Ingredients 17

1 large onion, cut into large pieces
2 tablespoons vegetable oil
1 small jalapeño, seeds removed if desired, coarsely chopped
3 garlic cloves
1 1/2 pound small shrimp, peeled, deveined
1 tablespoon curry powder
1 tablespoon gochugaru (Korean red pepper powder)
2 teaspoons finely grated peeled ginger
1 tablespoon tomato paste
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
12 ounces wide rice noodles
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Chili oil, fresh basil leaves, and sliced scallions (for serving)

Steps:

  • Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6-8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
  • Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
  • Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
  • Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25-30 minutes.
  • Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

COCONUT AND BEEF CURRY WITH NOODLES



Coconut and Beef Curry with Noodles image

Categories     Sauce     Beef     Side     Coconut     Noodle     Simmer     Boil

Yield serves 4

Number Of Ingredients 11

Coarse salt and freshly ground pepper
8 ounces vermicelli (rice noodles) or angel-hair pasta
2 tablespoons vegetable oil, such as safflower
1 pound beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved lengthwise and thinly sliced
2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
1/4 cup water
1 tablespoon Thai red curry paste
1 can (14 ounces) unsweetened coconut milk
1 cup packed fresh basil leaves
1 tablespoon fresh lime juice

Steps:

  • Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer beef to a plate. Repeat with remaining tablespoon oil and beef.
  • Add onion, bell peppers, and the water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
  • Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice, and season with salt and pepper. Serve beef mixture over noodles.

Tips:

  • Choose the Right Noodles: Use flat rice noodles or other Asian-style noodles for an authentic texture and flavor.
  • Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of the dish.
  • Don't Overcook the Noodles: Noodles should be cooked al dente to maintain their texture.
  • Use a Wok: A wok is the traditional cooking vessel for this dish and helps to evenly distribute heat.
  • Adjust the Spice Level: Add more or less curry powder to suit your taste preferences.
  • Serve with Condiments: Offer a variety of condiments like lime wedges, cilantro, and chili sauce to enhance the flavors.

Conclusion:

Curried ground pork and noodles is a delicious and versatile dish that can be tailored to your own preferences. With its bold flavors and ease of preparation, it's a perfect weeknight meal or party appetizer. Experiment with different vegetables, proteins, and noodles to create your own unique version of this classic dish.

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