Thai-Inspired Pork Coconut Noodle Bowl

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the noodles in the boiling water, stirring now and then, until tender yet slightly firm, about 2 minutes. Drain and set aside.

2. 2

   Meanwhile, stir together soy sauce, honey, and fish sauce in a small bowl until combined; set aside.

3. 3

   Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Add the vegetable oil. Stir in the curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add the coconut milk in stages, stirring as you pour to prevent the sauce from separating.

4. 4

   Add the pork strips, carrots, and snap peas, and cook until the pork is cooked through, about 5 minutes. Add the drained noodles to the skillet, then pour in the soy sauce mixture. Simmer until the sauce thickens, 4 to 5 minutes.

5. 5

   Divide the pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve right away.

• Calories 479.93 kcal High
• Protein 33.9 g Good Source
• Carbs 55.4 g Moderate
• Total Fat 13.4 g Moderate
• Saturated Fat 4.72 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 79.39 mg High
• Sodium 1060.41 mg High
• Fiber 2.19 g Low Source
• Sugar 8.44 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 150.85 mg Moderate
• Iron 2.22 mg Moderate
• Potassium 235.47 mg Low Source
• Vitamin A 10.12 mcg_rae Low Source
• Vitamin C 2.63 mg Low Source
• Vitamin D 1.26 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄