Fried Rice Noodles

Serves 4 


Ingredients:

2 Chinese dried pork sausages
400g raw prawns
500g thick fresh rice noodles
2 tbsp oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
3 red chillies, seeded and chopped
250g Chinese barbecued pork, finely chopped
150g garlic chives, cut into short lengths
2 tbsp kecap manis
3 eggs, lightly beaten
1 tbsp rice vinegar
100g bean sprouts, scraggly ends removed


Method:

• Diagonally slice the sausages into paper-thin slices. Peel and devein the prawns. Gently separate the noodles using your fingertips. 
• Heat the oil in a large wok or frying pan. Fry the sausage slices, tossing regularly, until they are golden and very crisp. Using a slotted spoon, remove from the wok and drain on paper towels. 
• Reheat the oil in the wok, add the garlic, onion, chilli and barbecued pork and stir-fry for 2 minutes. Add the prawns and toss constantly until they change colour. Add the noodles, chives and kecap manis and toss. Cook for 1 minute or until the noodles begin to soften. Pour the combined eggs and vinegar over the top of the mixture and toss for 1 minute. Be careful not to let the egg-coated noodles burn on the base of the pan. Add the bean sprouts and toss. 
• Arrange the noodles on a large serving platter, scatter the drained pork sausages over the top and toss a little to mix a few slices among the noodles. Garnish with a few extra chives and serve immediately. 

Nutrition per serve:
Protein 35g
Fat 30g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 240mg
2370 kj (565 cal)