Make-Ahead Curry Pork Skewers with Vermicelli Recipe

Updated September 29, 2020

To maximize pork-y flavor, I poured some of the collected cooking juices from the pork skewers into the vermicelli noodles. Never waste cooking juices if you can help it! Just make sure to line the baking sheet well with foil for easy pouring.

An admittedly unusual, but highly recommended use of these leftovers is for breakfast: Heat a small amount of canola oil in a frying pan, slip the pork off the skewers, and mix into the noodles. Stir-fry the whole thing, top with two fried eggs, and enjoy a breakfast of champions.

Recipe Details

Make-Ahead Curry Pork Skewers with Vermicelli Recipe

Prep 10 mins

Cook 10 mins

Active 15 mins

Total 20 mins

Serves 2 servings

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Ingredients

4 ounces vermicelli rice noodles
1 tablespoon curry paste
2 1/2 teaspoons sesame oil
2 teaspoons honey
2 teaspoons zest plus 1 teaspoon juice from 1 lime
10 ounces pork tenderloin, sliced into 1/2-inch-thick strips
Kosher salt
2 to 3 radishes, julienned
1 lime, cut into wedges

Directions

Preheat broiler to high and adjust a rack to 4-inch from element. Soak vermicelli noodles in warm water for 10 minutes. Meanwhile, whisk together curry paste, 1 1/2 teaspoons sesame oil, honey and lime zest and juice. Thread pork onto skewers; do not overcrowd. Sprinkle pork with 1/4 teaspoon salt on both sides. Brush top side with curry sauce; broil on foil-lined baking sheet until just beginning to turn opaque, about 1 1/2 minutes. Flip skewers, brush second side with curry sauce, and broil until just cooked through, about 1 1/2 minutes longer.
Meanwhile, drain noodles. Bring small pot water to boil; add noodles and boil for 1 minute. Immediately drain and run under very cold water. Pour in 1 teaspoon sesame oil and add radishes and toss to combine. If desired, pour some of pork cooking juices into noodles and mix. Let pork cool, and then refrigerate with noodles in airtight container. Serve cold with lime wedges.

Special Equipment

Metal skewers or bamboo skewers, soaked in water 30 minutes

Nutrition Facts (per serving)
517	Calories
12g	Fat
61g	Carbs
41g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	517
% Daily Value*
Total Fat 12g	15%
Saturated Fat 3g	14%
Cholesterol 103mg	34%
Sodium 1620mg	70%
Total Carbohydrate 61g	22%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 41g
Vitamin C 26mg	128%
Calcium 49mg	4%
Iron 3mg	16%
Potassium 733mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.