Stir-fried prawns and pork with crispy noodles

Recipe by:

Super-fast and delicious and fun to do. I love the contrast and textures of sweet, sour, sharp and salty flavours. We love to pile the crispy noodles into lettuce leaves or wraps.

Stir-fried prawns and pork with crispy noodles

SERVES

5

PEOPLE

PREP TIME

4

MINUTES

COOKING TIME

15

MINUTES

CUISINE

Chinese

COURSE

Main

Method

  1. For this recipe, break the vermicelli into shortish lengths, about 10 – 12.5cm (4-5 inch).

  2. Deep-fat fryers vary in size so fill the fryer up to the recommended line and heat the oil to 180˚C (350˚F). Alternatively, fill a deep saucepan with 5 – 7.5cm (2-3 inch) depth of oil.

  3. Cook the noodles in batches until crisp – they puff up like magic in just a few seconds. Drain on kitchen paper.

  4. Heat 3cm (1 ¼ inch) oil in a wok over the highest heat, add the shallots and stir-fry for 1 minute. Add the garlic, chilli flakes and pork and continue to stir-fry for a further 2 minutes or until the pork is almost cooked. Add the prawns, beansprouts, sugar, fish sauce and mirin and stir-fry for 2-3 minutes or until the prawns are heated through. Add the coriander. Toss, taste and add more fish sauce, mirin or sugar if necessary. Add the lime juice.

  5. Spoon the pork and prawn mixture over the drained noodles. Serve with lime wedges on the side. Alternatively, pile into lettuce leaf wraps.

    Recipe from ‘How To Cook’ by Darina Allen, published by Kyle Books (2021)

Ingredients

  • 100g  rice vermicelli

  • 6 tbsp vegetable oil

  • 4 tbsp finely chopped shallots

  • 6 garlic cloves, finely sliced

  • ½ – 1 tsp chilli flakes (or to taste)

  • 400g minced pork

  • 200g cooked prawns or shrimps, cut into 8mm  chunks

  • a large handful of beansprouts or 80g spring onions, cut at an angle

  • 1 – 2 tbsp light soft brown sugar

  • 2 tbsp fish sauce

  • 2 tbsp mirin

  • a large handful of coriander leaves

  • juice of 2 limes, plus lime wedges to serve

  •  

Method

  1. For this recipe, break the vermicelli into shortish lengths, about 10 – 12.5cm (4-5 inch).

  2. Deep-fat fryers vary in size so fill the fryer up to the recommended line and heat the oil to 180˚C (350˚F). Alternatively, fill a deep saucepan with 5 – 7.5cm (2-3 inch) depth of oil.

  3. Cook the noodles in batches until crisp – they puff up like magic in just a few seconds. Drain on kitchen paper.

  4. Heat 3cm (1 ¼ inch) oil in a wok over the highest heat, add the shallots and stir-fry for 1 minute. Add the garlic, chilli flakes and pork and continue to stir-fry for a further 2 minutes or until the pork is almost cooked. Add the prawns, beansprouts, sugar, fish sauce and mirin and stir-fry for 2-3 minutes or until the prawns are heated through. Add the coriander. Toss, taste and add more fish sauce, mirin or sugar if necessary. Add the lime juice.

  5. Spoon the pork and prawn mixture over the drained noodles. Serve with lime wedges on the side. Alternatively, pile into lettuce leaf wraps.

    Recipe from ‘How To Cook’ by Darina Allen, published by Kyle Books (2021)