{"id":2403,"date":"2022-12-17T20:03:14","date_gmt":"2022-12-17T20:03:14","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2403"},"modified":"2024-02-09T21:32:53","modified_gmt":"2024-02-09T21:32:53","slug":"noodles-with-prawns-and-pork","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/noodles-with-prawns-and-pork\/","title":{"rendered":"Noodles with Prawns and Pork"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Noodles with Prawns and Pork<\/span><\/h2>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>From “The Essential Asian Cookbook” Whitecap Books, 1998<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 10<\/span> prawns (shrimp)<\/span> large, raw<\/span><\/li>
  • 6\u00bd<\/span> oz<\/span> Chinese barbecued pork*<\/span><\/li>
  • 1<\/span> lb<\/span> Shanghai noodles<\/span> or linguini, broken in half<\/span><\/li>
  • \u00bc<\/span> cup<\/span> peanut oil<\/span><\/li>
  • 2<\/span> tsp<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> black bean sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> white vinegar<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chicken stock<\/span><\/li>
  • 4<\/span> oz<\/span> fresh bean sprouts<\/span> scraggly ends removed<\/span><\/li>
  • 3<\/span> scallions<\/span> finely sliced<\/span><\/li>
  • fresh coriander (cilantro) sprigs<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Peel and devein the prawns (shrimp). Cut the pork evenly into thin slices.<\/span><\/div><\/li>
    • Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Add the bean sprouts and scallions, and cook for 1 minute. Place in a serving dish, and garnish with coriander (cliantro).<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      *Chinese barbecued pork can be bought read-cooked from specialty Asian stores, or some supermarkets.<\/span>
      <\/div>\nIf 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.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2400,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,170,1991,136,138],"tags":[],"class_list":["post-2403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-chinese","category-chinese-banquet","category-entree","category-stir-fry"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Shrimp-and-Pork-Chow-Mein-Facebook-Hires.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2403"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2403\/revisions"}],"predecessor-version":[{"id":2408,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2403\/revisions\/2408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2400"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}