Thai Curry & Pork Sesame Noodles

Thai Curry & Pork Sesame Noodles

2 Reviews
From: EatingWell Magazine, July/August 2016

Thai curry paste, a flavorful combination of chiles, lemongrass, galangal (similar to ginger), garlic and kaffir lime leaves, adds a jolt of flavor to this healthy sesame noodles recipe. Green, red and yellow curry paste are pretty interchangeable but green is the hottest, red is medium and yellow is mild. Be sure to rinse the rice noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces rice noodles
  • 3 tablespoons toasted (dark) sesame oil
  • 2 scallions, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Thai curry paste
  • 8 ounces cooked pork tenderloin or boneless pork loin chop, cubed
  • 1 cup chopped green beans
  • 1 cup shredded red cabbage
  • 3 tablespoons chopped fresh cilantro


  • Active

  • Ready In

  1. Prepare rice noodles according to package directions. Drain, rinse and transfer to a large bowl.
  2. Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and curry paste. Add to the noodles along with pork, green beans, cabbage and cilantro; gently toss to combine.
  • Make Ahead Tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 407 calories; 12 g fat(2 g sat); 2 g fiber; 57 g carbohydrates; 16 g protein; 20 mcg folate; 41 mg cholesterol; 3 g sugars; 2 g added sugars; 534 IU vitamin A; 15 mg vitamin C; 51 mg calcium; 3 mg iron; 487 mg sodium; 387 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 2

March 08, 2018
profile image
By: Rox
Omitted curry paste the first time and used carrot matchsticks vice red cabbage, steaming vegetables until tender crisp. Delicious, but not spicy enough for my husband. Second time kept the carrots, added red curry paste (1 teaspoon), and used chicken rather than pork. Also delicious and enough spice for most people.
April 03, 2017
profile image
Great recipe! The only thing I changed was sautéing the beans (but kept them crunchy) as I'm not a fan of raw green beans. I will definitely make it again.
More Reviews