2000s Recipes + Menus

Curried-Pork Noodles

  • Active time:10 min
  • Start to finish:25 min
May 2008
Fish sauce and curry powder are such assertive ingredients that you’d think they’d overpower one another. Quite the contrary: They form a flawless Southeast Asian duo that boldly punctuates this riff on Singapore-style noodles. View more web-exclusive recipes.
  • 7 to 8 oz dried thin rice noodles (rice vermicelli)
  • 2 tablespoons vegetable oil, divided
  • 1 lb ground pork
  • 3 garlic cloves, smashed
  • 1/2 cup frozen chopped onion
  • 1 1/2 cups frozen bell peppers in strips
  • 2 tablespoons curry powder (preferably Madras)
  • 2 tablespoons Asian fish sauce, or to taste
  • 3/4 cup coarsely chopped cilantro
  • 3/4 cup coarsely chopped basil
  • Accompaniment:

    Sriracha or other Asian hot sauce
  • Cover noodles with boiling-hot water and soak until tender, about 7 minutes. Reserve 1/2 cup soaking water, then drain noodles and transfer to a large bowl.
  • Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pork with garlic, stirring occasionally and breaking up lumps of meat, just until meat is no longer pink, about 3 minutes. Transfer to a small bowl with a slotted spoon.
  • Add remaining tablespoon oil to skillet and cook onion and bell peppers over medium-high heat, stirring occasionally, until just softened, about 3 minutes. Return pork to skillet and add curry powder, then cook, stirring, 1 minute. Stir in 1/4 cup reserved water.
  • Add pork mixture to noodles along with fish sauce and herbs. Toss to combine, adding more water and fish sauce if desired.
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