Curry Noodles with Pork & Long Beans

Curry Noodles

with Pork & Long Beans

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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

They look like green beans and taste like them too, but Chinese long beans aren’t related to green beans at all! They’re actually a type of cowpea, a robust climbing vine. It only takes up to 2 months for them to grow to be 12 to 18 inches long and ready to harvest. In Southeast Asian and Chinese cuisines, you’ll usually find them barely cooked or raw in curries, stir-fries, and salads.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Curry Noodles with Pork & Long Beans
Title
  • 1 Onion
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 2 sprigs Thai Basil
  • 5 to 6 oz Chinese Long Beans
  • 3 Bird's Eye Chilies
  • 1 Makrut Lime Leaf
  • 10 oz Ground Pork
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Yellow Curry Paste
  • 12 oz Thick Wonton Noodles
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic and ginger. Pick the Thai basil leaves off the stems. Trim the long beans and cut them into 1-inch pieces.
Start the sauce:
2 Start the sauce:

In a large pan, heat a little oil on medium-high until hot. Add the onion, garlic, ginger, birdseye chilis, and makrut lime leaf, and cook 3 minutes or until softened, stirring occasionally. Add the pork and season with salt and pepper. Cook 3 to 5 minutes, or until the pork is lightly browned, breaking it up with a wooden spoon.

Finish the sauce:
3 Finish the sauce:
Stir in the curry paste and roasted chicken demi-glace. Cook for 1 minute, or until combined. Add ½ cup of water and the long beans. Reduce the heat to low and simmer 2 to 3 minutes or until all the flavors are combined and the sauce thickens slightly. Season with salt and pepper to taste.
Cook the noodles:
4 Cook the noodles:
While the sauce simmers, add the noodles to the pot of boiling water. Cook 2 minutes or until tender and chewy. Drain the noodles, reserving some of the cooking water. Add the noodles to the pan with the sauce, and toss everything together. (If your sauce is too thick, add a little cooking water to thin it out.)
Plate your dish:
5 Plate your dish:
Divide the noodles and sauce between bowls, and top each with the Thai basil leaves. Enjoy!

Tips from Home Chefs

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Curry Noodles

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic and ginger. Pick the Thai basil leaves off the stems. Trim the long beans and cut them into 1-inch pieces.
2 Start the sauce:

In a large pan, heat a little oil on medium-high until hot. Add the onion, garlic, ginger, birdseye chilis, and makrut lime leaf, and cook 3 minutes or until softened, stirring occasionally. Add the pork and season with salt and pepper. Cook 3 to 5 minutes, or until the pork is lightly browned, breaking it up with a wooden spoon.

Start the sauce:
Finish the sauce:
3 Finish the sauce:
Stir in the curry paste and roasted chicken demi-glace. Cook for 1 minute, or until combined. Add ½ cup of water and the long beans. Reduce the heat to low and simmer 2 to 3 minutes or until all the flavors are combined and the sauce thickens slightly. Season with salt and pepper to taste.
4 Cook the noodles:
While the sauce simmers, add the noodles to the pot of boiling water. Cook 2 minutes or until tender and chewy. Drain the noodles, reserving some of the cooking water. Add the noodles to the pan with the sauce, and toss everything together. (If your sauce is too thick, add a little cooking water to thin it out.)
Cook the noodles:
Plate your dish:
5 Plate your dish:
Divide the noodles and sauce between bowls, and top each with the Thai basil leaves. Enjoy!
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