Pork Thai Noodle Bowl

Bright, bold, and full of flavour, this Pork Thai Noodle Bowl brings together tender pork, juicy shrimp, and crisp veggies in a silky coconut curry sauce with a hint of tropical sweetness from mango. It’s a quick and satisfying dish that feels like takeout — but better, and made with love at home. Bursting with colour and inspired by Thai flavours, this recipe is a fresh way to enjoy Alberta pork in a whole new light.

Ingredients

• 1 lb. pork strips
• 2 Tbsp canola oil, divided
• 2 cloves garlic, minced
• 1 Tbsp finely chopped fresh ginger
• ½ lb. large shrimp, raw and shelled
• 1 small onion, diced
• 1 red pepper, cut into strips
• 1 bunch of fresh asparagus cut into 1″ pieces
• 2/3 cup mango juice
• 1 cup light coconut milk
• 2 tsp Thai red curry paste
• ½ cup fresh mango, diced
• salt to taste
• 3 Tbsp fresh coriander, chopped

Preparation

1. Heat 1 Tbsp oil in a wok or deep, nonstick skillet over medium-high heat. Add pork strips, garlic and ginger and stir-fry for 2 to 3 minutes. Add shrimp and cook 2 minutes more. 
2. Remove from skillet and set aside. Add the remaining oil to the work or skillet. Stir-fry onion, red pepper and asparagus for 1 to 2 minutes. Set aside pork. 
3. Deglaze the skillet with mango juice, scraping up any loose bits from the bottom of the skillet. Add coconut milk and curry paste. Let simmer for 5 minutes. 
4. Add the pork, shrimp, vegetables and mango to the sauce and heat through. Add salt to taste. 
5. Serve immediately over prepared rice or Udon noodles. Garnish with fresh coriander.