Curry Pork Noodles

This was a gift for Christmas:  Dinner and a Movie.  All the food ingredients in a bowl with a DVD - fantastic, yummy creative idea!  Thanks Craig and Connie!

7.5 oz. Udon Noodles

2 Tb cornstarch

1 can coconut milk (2C)

1 Tb oil

1/2 C chopped onion

2 sweet red pepper, chopped

6 garlic cloves, minced (2 teaspoon minced garlic from jar)

4 tsp minced fresh ginger

4 green onions, chopped

2 tsp curry powder

1/2 tsp salt

1 - 1 1/2 pound pork tenderloin, cut into bite size pieces (or chicken)

1 Tbs lime juice (optional)

1 Tbs chopped fresh parsley for garnish (optional)

1.  Boil 6 C water, add Udon noodles and boil for 5 minutes.  Drain, rinse and keep warm.

2. In small bowl, stir together cornstarch and coconut milk, set aside.

3.  Heat oil on medium in wok (I don't have a wok, so I used a large fry pan).  Add onion; saute' 2 minutes.  Mix in red pepper, garlic, ginger, green onions, curry and salt, cook 2 minutes.  Toss in pork; cook 5-8 minutes, or until pork isn't pink inside.

4.  Create a well in center of pan.  Add milk mixture and lime juice.  Heat 30 seconds or until it starts to thicken;  mix into the rest of the ingredients.  Cook 1 minute.  Serve over noodles.  Sprinkle with parsley.

To make spicy, add 1/2 teas red pepper flakes to step #3

This goes fast, so if you have everything cut before you begin, it makes it easier...yumm!  

Enough for 2 really hungry or 4 normal people.