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Leftover Curry Glass Noodle Stir Fry

Transform leftovers into a delicious stir fry combining the rich flavors of curry and glass noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pork belly, thinly sliced can substitute with chicken or tofu
  • 1.5 tsp soy sauce adds umami
  • 40 g dry glass noodles the star of the dish
  • 2 Tbsp red curry paste for that signature curry flavor
  • 1 Tbsp hunglay curry powder or garam masala adds depth
  • 2 inch knob ginger, thinly julienned for freshness
  • 0.5-1 cup water or chicken stock adjust based on desired sauce consistency
  • 2-3 tsp fish sauce to enhance flavor—optional for vegetarian
  • 1 Tbsp sugar balances flavors
  • 2 cups a mix of firm vegetables (carrots, bell peppers, etc.)
  • 1 cup sturdy leafy greens (like bok choy or spinach)
  • 0.5 cup pickled bamboo shoots optional, adds a tangy crunch
  • 3 inch piece lemongrass, thinly sliced for citrus freshness
  • 5-6 kaffir lime leaves, finely julienned adds aromatic depth
  • Jasmine rice or sticky rice for serving the perfect base

Method
 

Preparation
  1. Marinate the Pork: Mix the thinly sliced pork belly with soy sauce in a bowl and let sit for about 10 minutes.
  2. Prepare the Noodles: Soak the dry glass noodles in hot water for about 15 minutes, then drain and cut into manageable sections.
Cooking
  1. Brown the Pork: Heat a wok over medium-high heat. Add oil and cook the marinated pork until browned and cooked through, about 4-5 minutes. Remove and set aside.
  2. Create the Base: In the same wok, add more oil, stir in red curry paste, hunglay curry powder, and ginger. Cook for 2-3 minutes until fragrant.
  3. Cook the Vegetables: Add firm vegetables and stir-fry until fork-tender, about 3-4 minutes. If they stick, add a splash of chicken stock.
  4. Combine Everything: Add glass noodles, remaining water/stock, fish sauce, and sugar. Toss and cook for about 2-3 minutes until noodles absorb flavors.
  5. Incorporate Greens: Add cooked pork and leafy greens, gently tossing until greens are wilted.
  6. Finishing Touches: Stir in lemongrass and lime leaves, cooking for another minute.
  7. Serve and Enjoy: Plate stir fry over jasmine or sticky rice.

Notes

For extra crunch, consider adding cashews or peanuts right before serving. Avoid overcooking the vegetables to maintain their color and nutrients.