Chinese crispy fried noodlesby Susan James
|Preperation time: 10 mins
Cooking time: 20 mins
|125g rice noodles;
75g peeled prawns;
200g pork, cut into thin strips;
1 red pepper, cut into strips;
3 spring onions, trimmed and sliced;
75g oyster mushrooms, halved;
ground nut oil for frying;
2 tbsp vegetable oil;
3 tbsp oyster sauce;
3 tbsp light soy sauce;
1 tsp granulated sugar;
1 tsp cornflour;
4 tbsp water.
|Heat the groundnut oil in a large wok.
Meanwhile in another wok heat the vegetable oil and cook the pork for 5 mins. Add the red pepper, spring onions and mushrooms and stir-fry for 3 mins. Add the beansprouts and stir-fry for 1 minute.
Stir in the soy sauce, oyster sauce, cornflour, sugar and water. Heat until simmering. Add the prawns and heat through.
In the other wok add the rice noodles to the hot groundnut oil, a quarter portion at a time for 1-2 minutes each batch. Drain on kitchen paper.
Put the crispy noodles on four plates and serve the pork and prawn mixture on top. Serve immediately.
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