Quick & Easy

Prawns and pork with rice noodles

PRAWNS AND PORK WITH RICE NOODLES
6
20M

Ingredients

Method

1.Shell and devein prawns leaving tails intact.
2.Place noodles in medium heatproof bowl, cover with boiling water; separate with fork, drain.
3.Heat wok; stir-fry sausage until crisp; drain on absorbent paper.
4.Heat oil in wok; stir-fry pork, garlic and chilli until pork is browned. Add prawns; stir-fry until prawns change colour. Return sausage to wok with noodles and sauces; stir-fry until hot.
5.Make a well in centre of noodles. Add egg; stir-fry until egg and noodle mixture is combined, season to taste. Serve noodles sprinkled with chives.

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores.

Note

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