Curry Noodles with Pork & Long Beans

Curry Noodles

with Pork & Long Beans

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
  • icon-nutrition Created with Sketch. Est. Cals/serving

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
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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!