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.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Pork Thai Noodle Bowl
Ingredients
- 1 lb. pork strips
- 2 Tbsp canola oil divided
- 2 cloves garlic minced
- 1 Tbsp fresh ginger finely chopped
- 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
Method
- 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.
- 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.
- 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.
- Add the pork, shrimp, vegetables and mango to the sauce and heat through. Add salt to taste.
- Serve immediately over prepared rice or Udon noodles. Garnish with fresh coriander.
