Coconut Curry Pork Noodle Bowls


  • 1 bunch scallions
  • 10 oz ground pork
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1/2 cup coconut milk
  • 1 tablespoon chicken stock concentrate
  • 1 tablespoon mushroom stock concentrate
  • 1 cup shredded bok choy and cabbage
  • Ramen Noodles


  1. Bring a medium pot of salted water to a boil Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Add pork, scallion whites, and curry powder; season with 1 teaspoon salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes.
  3. Add garlic powder to pan wiht pork mixture; cook, stirring, until fragrant, 30-60 seconds. Stir in coconut milk, chicken stock concentrate, mushroom stock concentrate, bok choy and napa cabbage, and 1/4 cup water. Bring to a simmer; cook until sauce has thickened slightly and veggies are tender, 2-3 minutes. Remove from heat.
  4. Once water is boiling, reduce heat to medium low and add ramen noodles to pot; simmer until just tender, about 1 minute. Drain and thoroughly rinse noodles under cold water, 30 seconds.
  5. Add drained noodles to pan with pork mixture; toss to combine. Taste and season with salt and pepper.
  6. Divide pork noodles between bowls. Top with scallion greens.
Serves 2.
Recipe from the kitchen of Every Plate.


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