Hokkien Noodles with Pork and Prawns
SERVES 6 PREP 15 MINUTES (PLUS 30 MINUTES
REFRIGERATION) COOK 20 MINUTES
250g pork scotch fillet, thinly sliced 1 bunch choy sum 1kg hokkien noodles ¹⁄³ cup peanut or vegetable oil 3 small garlic cloves, finely chopped 12 medium green prawns, peeled (tails intact), deveined 1 cup chicken stock 1 tablespoon soy sauce, plus extra to taste 1 large brown onion, diced Sea salt, to taste 2 long red chillies, thinly sliced (optional) Marinade 1 tablespoon shao hsing (Chinese rice wine) 1 teaspoon ground white pepper ½ teaspoon sea salt ¼ teaspoon sugar 2 tablespoons oyster sauce 2 tablespoons cornflour
1 Make Marinade Combine shao hsing, white pepper, sea salt, sugar, oyster sauce and cornflour in a bowl. Add pork. Stir to coat. Cover. Refrigerate for 30 minutes. 2 Meanwhile, wash the choy sum. Separate the leaves from the stalks and cut into 5cm pieces. 3 Place noodles in a colander set over a large heatproof bowl. Pour over boiling water to rinse. Drain thoroughly. Set aside. 4 Heat a large wok over high heat. Add ½ the oil. When the oil is starting to smoke, carefully add the pork and marinade. Stir-fry for 2 minutes. Add garlic and prawns. Stir-fry for 1 minute. Add the choy sum stalks and toss to combine. Pour in the stock and ½ the soy sauce. Stir-fry for 2 minutes. Add the choy sum leaves. Stir-fry until wilted. Transfer to a bowl and set aside. 5 Heat remaining oil in the wok over high heat. When the oil is smoking, add the onion. Stir-fry for 3 to 4 minutes or until light golden. Add noodles, spreading them evenly across the wok. Cook, without stirring, until slightly crisp on the bottom. Drizzle noodles with remaining soy sauce. Stir-fry for a few seconds to coat. 6 Add the pork and prawn mixture to wok. Toss to combine. Season with salt and extra soy sauce, to taste. Serve sprinkled with chilli, if using. NUTRITION: (per serve) 2022kj; 18.5g fat; 4.3g sat fat; 23.8g protein; 53.7g carbs; 4.2g fibre; 83mg chol; 1524mg sodium.