Pork and ginger coconut noodles

29 Dec

200g egg noodles
3 tbsp laksa or Thai green curry paste
400ml can coconut milk
500g pork steaks, trimmed of fat
Rice bran oil or sunflower oil
250g button mushrooms, sliced
4cm piece fresh ginger, peeled and cut into thin strips
6 spring onions, cut into 3cm lengths
1 small head broccoli, cut into florets
Lime wedges to serve

1. Cook noodles in boiling, salted water for 2 to 3 minutes, or according to packet instructions, until just tender. Drain well.

2. Heat a saucepan, add laksa or curry paste and cook for 30 seconds. Pour in coconut milk and stir to combine. Bring just to the boil, then remove from heat.

3. Cut pork into thick strips. Heat a wok or nonstick frying pan, add a little oil and stir-fry pork strips to brown all over. Set aside. Add mushrooms, ginger, spring onions and broccoli to the pan and stir-fry over a high heat for 3 to 4 minutes. Return pork to the pan and stir-fry to finish cooking.

4. Divide noodles between serving bowls, then pour over coconut curry, top with pork mixture and serve with lime wedges.

- Helen Jackson

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