Hokkien Noo­dles with Pork and Prawns

Super Food Ideas - - CONTENTS -



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.

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