Asian Amalgamation

I really have no idea what to call this meal. The name is due to the fact its a combination of a bunch of ingredients that are inspired from a range of cultures and areas across Asia. Also, I love the term amalgamation for combing and merging ideas and flavors that aren’t supposed to be together, mostly cause its fun to say. With yogurt sauce, lo mien noodles, and curry flavored pork, this dish is one of a kind.

Asian Amalgamation 
Makes 4 Servings

SUPPLIES NEEDED:
Pot
Pan
Fork
Plastic Cutting Board
Wooden Cutting Board
Knife

INGREDIENTS:
Lo Mien Noodles
Carrot
Sesame Oil
Curry Powder
Yogurt
Pork Loin
Scallions
Garlic

DIRECTIONS:
1) Heat about a teaspoon of sesame oil in a pan.
2) Place two chunks of pork loin into the hot pan and let brown.
3) In a pot, begin boiling water and cook lo mien noodles as directed on package.
4) Once the outside of the pork is cooked, slice it into about 1/2 inch thick slices on the plastic cutting board. season both sides with curry powder and put back in the pan. 

5) Remove noodles and place in a bowl. Add a tiny splash of sesame oil and stir so they don’t stick together.
6) Slice carrots, garlic, and scallions on a wooden cutting board and add to the pan with the pork. Move the fully cooked pork to the wooden cutting board.
7) Deglaze the pan with a little bit of water, this will also begin steaming the carrots.
8) Add a 1/2 cup of plain low fat yogurt into the pan and stir. Add another teaspoon or two of curry powder to the yogurt to make an awesome sauce.
9) Serve the pasta in a bowl, top with sauce, and then a few slices of pork.

When you go to eat it, make sure to stir or toss the noodles in the sauce for even coverage. It is pretty amazing. If you want it a bit spicier, you can add a kick of sriracha.

This dish was incredibly delicious and made enough for lunch the next day for both of us!