Go Back
–+ servings

Pork Thai Noodle Bowl

Prep 15 minutes
Cook 20 minutes
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.
Servings 4

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

  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.