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Tonight’s Dinner: Curry Cellophane Noodles


Although cellophane noodles are higher in calories than your Italian pastas, they’re lower in cholesterol, thereby making them a nice alternative to the classic spaghetti dinner.

I love pasta. It doesn’t matter if it’s spaghetti, capellini, macaroni, or ravioli. If it’s a dough covered in sauce, I’m in. There’s just one problem with Italian pasta — it’s heavy. Sometimes I’ll only get halfway though my entree before I feel bloated and unpleasantly full. That’s why on occasion I’ll switch out the standard spaghetti for something a little lighter. I can still satisfy my pasta craving, but I’ll finish dinner instead of leaving half of it on the plate.

So when Parents Magazine had a recipe for cellophane (or bean thread) noodles, I jumped on board. By adding some coconut milk and a little ginger, I’ve put a Thai spin on noodles that the whole family will enjoy.

Curry Cellophane Noodles


  • 1 (4 ounce) package cellophane (bean thread) noodles
  • 1 tablespoon cornstarch
  • 1 cup coconut milk
  • 1 tablespoon sesame oil
  • 1 sweet red pepper, chopped
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 green onions, chopped
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 pound pork tenderloin, cut into bite-size pieces
  • 1 tablespoon lime juice


  1. Soak noodles in hot water for 10 minutes. Drain and snip into smaller strands with scissors; keep warm.
  2. In a small bowl, stir together the cornstarch and coconut milk; set aside
  3. Heat oil in a wok over medium heat. Add red pepper, garlic, ginger, green onions, curry, and salt and cook for two minutes. Toss in the pork and cook for another four minutes or until pork’s no longer pink inside.
  4. Create a well in the center of the pan. Add milk mixture and lime juice. Heat for about 30 seconds or until it starts to thicken; mix with the rest of the ingredients. Cook for one more minute and serve over the noodles.

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Simple thai chicken wraps

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