Spring into Sunday supper Spring into Sunday supper

Spring into Sunday supper

This pork and balsamic mushroom wellington is the ideal dish to gather loved ones around the table to happily make...
Celebrate Year of the Pig with Pork Celebrate Year of the Pig with Pork

Celebrate Year of the Pig with Pork

2019 is Year of the Pig and what better way to celebrate Chinese New Year (Spring Festival) than by picking up some...
This year I resolve to eat more Ontario pork This year I resolve to eat more Ontario pork

This year I resolve to eat more Ontario pork

This year, I’m resolving to eat more Ontario pork. I’m going to get out of my comfort zone, really branch...
Christmas dinner on the grill Christmas dinner on the grill

Christmas dinner on the grill

When holiday entertaining, something occurs… my kitchen and oven magically shrink! So years ago, I learned...
Shanghai Express Dumplings Shanghai Express Dumplings

Shanghai Express Dumplings

Holiday Pork Pie Holiday Pork Pie

Holiday Pork Pie

This delicious savoury pie is adapted from Martin Picard’s excellent Tourtière du Shack. 
Mini Pork & Apple Turnovers for the Holidays Mini Pork & Apple Turnovers for the Holidays

Mini Pork & Apple Turnovers for the Holidays

If you’re looking for a delightfully flavourful appetizer that’s sure to please, try these Mini Pork &...
Pork souvlaki... Greece's Friday night dinner Pork souvlaki... Greece's Friday night dinner

Pork souvlaki... Greece's Friday night dinner

While in North America we may order pizza on a Friday night, in Greece it’s souvlakia. 

Pairing pork...with wine and beer Pairing pork...with wine and beer

Pairing pork...with wine and beer

There is nothing as wonderful as enjoying a sizzling barbecue with a chilled well-matched drink, this adds to the beauty...
20-Minute Chili 20-Minute Chili

20-Minute Chili

Fairs and Farmers: A Perfect Pairing Fairs and Farmers: A Perfect Pairing

Fairs and Farmers: A Perfect Pairing

Fairs are more than midways and carnival games. They offer a great opportunity to see and sample the season’s...
Taiwanese Pork Belly Bao... and a craft beer... Taiwanese Pork Belly Bao... and a craft beer...

Taiwanese Pork Belly Bao... and a craft beer...

One of my favourite Taiwanese dishes is the gua bao. You may have seen versions of the “bao” at some of your...
Over-cookers Anonymous Over-cookers Anonymous

Over-cookers Anonymous

A pork over-cooker shares her story of redemption.
Grilled pork charcuterie board... perfect for... Grilled pork charcuterie board... perfect for...

Grilled pork charcuterie board... perfect for...

A fun way to keep your event casual is a grilled pork charcuterie board. Your guests can fill their plate with finger...
Salade Lyonnaise… for a fresh French lunch Salade Lyonnaise… for a fresh French lunch

Salade Lyonnaise… for a fresh French lunch

This warm entrée salad made with frisée lettuce, pork lardons and a poached egg, served throughout bistros...
Mediterranean Red Wine Braised Pork Mediterranean Red Wine Braised Pork

Mediterranean Red Wine Braised Pork

Scalloped Eggs and Bacon Scalloped Eggs and Bacon

Scalloped Eggs and Bacon

Apple Cider and Mustard Pork Rib Roast Apple Cider and Mustard Pork Rib Roast

Apple Cider and Mustard Pork Rib Roast

Wasabi Shiitake Pork Burgers... heat things up Wasabi Shiitake Pork Burgers... heat things up

Wasabi Shiitake Pork Burgers... heat things up

Juicy burgers combine Thai, Chinese and Japanese flavours, into one mouthwatering burger. They have quickly turned into...
Pork Salad-Bar Feast Pork Salad-Bar Feast

Pork Salad-Bar Feast

Ontario Pork Blog

26 April 2018

Shanghai Noodles in Thai Green Curry Sauce with Sweet Chili Pork Satays

Shanghai Noodles in Thai Green Curry Sauce with Sweet Chili Pork Satays

Yield: Serves 4
Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 10 minutes

 

Ingredients:

  • Green Chili Sauce

  • 5-10 fresh green chillies
  • 2 tsp garlic, clove minced 
  • 2 tsp galangal (blue ginger) or fresh ginger 
  • 2 Tbsp lemongrass, bottom of stalks only
  • 2 tsp lime, zest
  • 2 tsp shallots, peeled
  • 1 tsp cumin seeds 
  • 1 tsp coriander seeds
  • 3 can (355ml/12 fl oz) coconut milk
  • Salt and white pepper to taste

  • Pork Satays
  • 1 lb Ontario pork, shoulder blade boneless, well-trimmed, cut in 1-inch (2.5 cm) cubes
  • 8 bamboo skewers (pre-soak in water 1 hour) 
  • Sweet chilli sauce 

  • 2- 454 g packages Shanghai noodles (found in produce area of grocery store, these noodles are generally cooked and do not require additional preparation at this time)

Cooking Instructions:

  • Green Chili Sauce:

  1. In a Cuisinart or Moulinex mixer combine the chilies, garlic, galangal/ginger, lemongrass, lime zest, shallots, cumin and coriander and blend until they are a paste-like consistency. 
  2. You might have to add some canola oil to get enough moisture to allow the paste to be made. In addition, you might want to keep the chilies separate so as not to make it too hot.
  3. In a saucepan, saute the paste mixture until the paste changes colour to a dull green (about 3-5 min).
  4. At that point add in your coconut milk, stirring constantly so the paste does not stick to the bottom of the pan. Add the chilies if you have not done so and allow mixture to come to a boil.
  5. Reduce to a simmer and taste periodically to check for spice. Allow to simmer until milk reduces to the desired consistency ensuring to stir occasionally. Finish seasoning with salt and white pepper.
  6. Once this is completed you may cool and refrigerate if you do not need it right away. When it is time to serve put sauce into a fry pan, bring to a boil, and add the noodles ensuring that you are stirring so that the noodles do not stick. Keep the noodles hot until you are ready to serve (below).

  • Pork Satays:

  1. Place pork cubes in plastic bag, non-metal bowl or seal-able container. Pour sweet chili sauce over the meat and toss to coat. Marinate for 2 hours or longer in refrigerator. 
  2. Preheat barbecue on high; reduce temperature to medium. Thread pork onto pre-soaked skewers. 
  3. Place skewers on grill; close barbecue cover and grill meat over medium heat for 10 minutes, turning to cook all sides. Serve over hot noodles and enjoy.
Nutritional Information
Shanghai Noodles in Thai Green Curry Sauce with Sweet Chili Pork Satays
1 person serving
Protein 50g
Calories 1910
Fat 130g
Sugar
  Saturated 60g
  Monounsaturated 23g
  Polyunsaturated 40g
Cholesterol 70mg
Sodium 1120mg
Potassium
Calcium
Carbohydrate 148g
Fibre 10g
Print

Leave a comment

This form collects your name, email, IP address and content so that we can keep track of the comments placed on the website. For more info check our Privacy Policy and Terms Of Use where you will get more info on where, how and why we store your data.
Add comment

Ontario Pork

About Us

Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

Connect With Us

Learn more about our industry and stay in touch via our news articles and other resources found on one of our audience specific websites, and follow us on our social channels.

Terms Of Use | Privacy Statement | Copyright © 2019 Ontario Pork. All rights reserved.
Login | | Website by WebmontonMedia