Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 225g thin fresh egg noodles

  3. 25g dried Asian mushrooms

  4. 100g Chinese barbecued pork (see Notes)

  5. 40ml (2 tbs) light soy sauce

  6. 40ml (2 tbs) Shaohsing rice wine (see Notes)

  7. 2 tbs curry powder

  8. 1 tbs brown sugar

  9. 250ml (1 cup) coconut milk

  10. 185ml (3/4 cup) chicken stock

  11. 20ml (1 tbs) vegetable oil, plus extra for noodles

  12. 3 garlic cloves, crushed

  13. 1 tbs grated ginger

  14. 2 small red chillies, seeded, cut into thin strips

  15. 4 shallots, sliced on the diagonal

  16. 100g cooked peeled prawns

  17. 175g frozen peas

  18. Fresh coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Cook noodles following packet directions, drain and refresh. Toss in a little oil. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Slice mushrooms and pork.

  2. Combine the soy, rice wine, curry powder, sugar, coconut milk and stock in a bowl. Set aside. Heat oil in a wok over medium-high heat, add garlic, ginger, chilli and mushrooms and fry for 30 seconds.

  3. Add pork and shallots and cook for a further minute. Add noodles, prawns and peas and cook for 2 minutes. Add liquid ingredients and cook for 5 minutes until most of the liquid has been absorbed.

  4. Serve garnished with coriander.


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