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Leftover Curry Glass Noodle Stir Fry

A vibrant and flavorful stir fry using leftover curry and glass noodles, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pork belly, thinly sliced (or another protein) Substitute with chicken breast or firm tofu if desired.
  • 1.5 tsp soy sauce Use tamari for a gluten-free option.
  • 40 g dry glass noodles, soaked in water Rinse thoroughly to reduce stickiness.
  • 2 Tbsp red curry paste Adjust for spice level.
  • 1 Tbsp hunglay curry powder or garam masala Both work beautifully!
  • 2 inch knob ginger, thinly julienned
  • 0.5 to 1 cup water or unsalted chicken stock Use as needed to adjust consistency.
  • 2-3 tsp fish sauce Taste and adjust before serving.
  • 1 Tbsp sugar Can be adjusted to taste.
  • 2 cups firm vegetables (e.g., carrots, green beans) Customize based on availability.
  • 1 cup sturdy leafy greens (e.g., kale, Chinese broccoli) Choose your favorite greens.
  • 0.5 cup pickled bamboo shoots (optional) Adds a delightful tang!
  • 3 inch piece lemongrass, thinly sliced Substitute with lime zest if unavailable.
  • 5-6 kaffir lime leaves, finely julienned
  • Jasmine rice or sticky rice for serving

Method
 

Preparation
  1. In a bowl, mix the pork belly with soy sauce and let it marinate while you prepare the other ingredients.
  2. Drain the soaked glass noodles and cut them into shorter sections.
Cooking
  1. Heat a tablespoon of oil in a large wok over medium-high heat. Add the marinated pork belly and cook until browned, about 4-5 minutes. Remove and set aside.
  2. In the same wok, add red curry paste, hunglay curry powder, and ginger. Stir for 1-2 minutes until fragrant.
  3. Add the selected firm vegetables and stir-fry until they're just halfway cooked, adding water or stock if needed.
  4. Toss in the cut glass noodles, a splash of water or stock, fish sauce, and sugar. Stir until the noodles are heated through, about 2-3 minutes.
  5. Add the cooked pork back to the wok along with the leafy greens. Stir until the greens have wilted.
  6. Finish by mixing in lemongrass and kaffir lime leaves, then turn off the heat.
  7. Serve over jasmine rice or sticky rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, stir-fry on medium heat until warmed.