This dish is practically perfect in every way.
When we first started making it, it felt like we were really cooking. Now, the atmosphere in the kitchen has lightened up and making this is really fun.
We used rice sticks this time. They like to stay together even once they're cooked, so be prepared to spend time combing through the noodles in order to combine them with the vegetables.Curried Vegetables and Pork with Rice Noodles
(adapted from Cooking Light, makes 5 servings)
1 (1-pound) pork tenderloin, trimmed and cut into thin strips
1 tablespoon minced ginger
1 garlic clove, minced
1 large coarsely chopped onion
1 1/2 cups (2-inch) sliced asparagus
1 red bell pepper, cut in 1/2 inch pieces
1 bag frozen sugar snap peas
2 tablespoons red curry paste or sriraacha (I like to add more when I serve myself)
1 teaspoon brown sugar
1 (14-ounce) can light coconut milk
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles)
Dried/chopped fresh basil (optional)
Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes. Remove pork from pan, and keep warm. Add ginger and garlic and stir-fry for 30 seconds. Add the onion, asparagus, bell pepper, and peas, and stir-fry for 5 minutes. Remove from pan, and keep warm.
Add curry paste, sugar, and coconut milk to pan, and stir well. Bring the curry paste mixture to a boil; reduce heat, and simmer for 10 minutes. Add the pork, asparagus mixture, and rice noodles to pan, and cook for 1 minute or until mixture is thoroughly heated. Sprinkle with basil then slurp with chopsticks.