Noodles with Prawns and Pork
Servings: 4
Ingredients
- 10 prawns (shrimp) large, raw
- 6½ oz Chinese barbecued pork*
- 1 lb Shanghai noodles or linguini, broken in half
- ¼ cup peanut oil
- 2 tsp garlic finely chopped
- 1 Tbsp black bean sauce
- 1 Tbsp soy sauce
- 1 Tbsp white vinegar
- ¼ cup chicken stock
- 4 oz fresh bean sprouts scraggly ends removed
- 3 scallions finely sliced
- fresh coriander (cilantro) sprigs for garnish
Instructions
- Peel and devein the prawns (shrimp). Cut the pork evenly into thin slices.
- Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.
- Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the garlic and cook, stirring, until pale gold. Add the prawns (shrimp) and pork, and stir for 3 minutes, or until the prawns (shrimp) are pink. Add the noodles to the wok/skillet with the black bean sauce, soy sauce, vinegar, and stock. Stir-fry over high heat until the mixture has heated through and the sauce has been absorbed.
- Add the bean sprouts and scallions, and cook for 1 minute. Place in a serving dish, and garnish with coriander (cliantro).
Notes
*Chinese barbecued pork can be bought read-cooked from specialty Asian stores, or some supermarkets.
If you enjoy a little ‘fire’ in your food, add a garnish of fresh-chopped chillies, or a splash of chilli oil at the end of cooking.
