(Serves two hungry people)
- 12 peeled prawns
- 150g diced lean pork
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 30ml rice wine
- 1Tbsp cornflour
- 60ml vegetable oil
- 1 red onion, peeled and sliced
- 1 red capsicum, seeded and sliced
- 2 cloves garlic, peeled and finely sliced
- 3 spring onions, finely sliced
- 1 handful Mung bean sprouts
- 2 eggs, beaten
- 200g egg noodles, pre-cooked
- 2 Tbsp curry powder
- ½ Tbsp brown sugar
- handful coriander leaves
In a mixing bowl, marinate the prawns and pork with the soy, fish sauce, rice wine and cornflour for 20 minutes.
In a hot wok or wide based pan, add half the cooking oil, drain the prawn and pork from the marinade, reserving the marinade. Sauté the prawn and pork, when quarter has cooked, add the marinade and reduce slightly. Pour onto a tray. Wash out the wok.
Heat the wok, add the remaining cooking oil. Toss in the onion and sauté for a couple of minutes then add the capsicum, garlic, spring onions and bean sprouts. Sauté until collapsed. Pour onto a tray.
Wash out the wok and return to the heat, add a little more cooking oil, toss in the noodles, curry powder, brown sugar and toss for a few minutes.
Add in the prawn, pork and vegetables, reheat with the noodles.
Portion into serving bowls and scatter with coriander and serve.
John Hawkesby’s wine recommendation
Sacred Hill 2009
Dry River Lovat 2009