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Curry Noodles
with Pork & Long Beans
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
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Mediterranean Diet
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- Est. Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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1 Onion
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2 cloves Garlic
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1 Small Piece Ginger
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2 sprigs Thai Basil
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5 to 6 oz Chinese Long Beans
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3 Bird's Eye Chilies
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1 Makrut Lime Leaf
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10 oz Ground Pork
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2 Tbsps Chicken Demi-Glace
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2 Tbsps Yellow Curry Paste
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12 oz Thick Wonton Noodles
step-by-step
instructions
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.
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.)
5
Plate your dish:
Divide the noodles and sauce between bowls, and top each with the Thai basil leaves. Enjoy!
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.
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.)
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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