Noodles with Prawns and Pork

Serves 4


Ingredients:

10 large raw prawns
200g Chinese barbecued pork
500g Shanghai noodles
¼ cup (60ml) peanut oil
2 tsp finely chopped garlic
1 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp white vinegar
¼ cup (60ml) chicken stock
125g fresh bean sprouts, scraggly ends removed
3 spring onions, finely sliced
fresh coriander leaves, for garnish


Method:

• Peel and devein the prawns. 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 and pork, and stir for 3 minutes, or until the prawns are pink. Add the noodles to the wok 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 spring onion and cook for 1 minute. Place in a serving dish and garnish with coriander.

Nutrition per Serve:
Protein 35g
Fat 30g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 105mg
3340 kJ (795cal)