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Ingredients

12 ounces refrigerated chow mein noodles ¼ cup soy sauce 1 tablespoon honey, or to taste 1 ½ teaspoons fish sauce 1 tablespoon vegetable oil 2 tablespoons red curry paste 1 tablespoon chopped garlic 1 teaspoon ginger paste 1 (13.5 ounce) can coconut milk 1 ½ pounds boneless pork loin chops, cut into thin strips 1 cup julienned carrots 1 (8 ounce) package sugar snap peas ¼ cup chopped fresh cilantro, or to taste ½ lime, zested and juiced

Nutrition Info

595.4 calories carbohydrate: 45.4 g cholesterol: 36.1 mg fat: 37.5 g fiber: 4.8 g protein: 22.5 g saturatedFat: 16.5 g servingSize: - sodium: 1079.1 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended, set aside.
Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste, cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

6 servings

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.