Yields
4 servings
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ingredients
1
lb(s) fresh rice noodles
5
Tbsp vegetable oil
shallots, finely sliced (or 1 medium onion)
2
Tbsp yellow bean paste
1
tsp ground coriander
½
tsp ground cumin
½
tsp ground turmeric
½
tsp chili powder
1
Tbsp curry powder
2
Tbsp hot water
2
Tbsp vegetable oil
4
oz Chinese BBQ pork (finely julienned)
2
Chinese sausage (lup cheong), steamed, cooled and thinly sliced
½
lb(s) prawns, cleaned and de-veined
3
clove garlic, minced
1
tsp fresh ginger, finely chopped
1
large fresh red chili, seeded and thinly sliced
¼
lb(s) fresh bean sprouts, rinsed and trimmed
2
Tbsp dark soy sauce
1
Tbsp light soy sauce
2
Tbsp kecap manis (Indonesian soy sauce)
1
Tbsp oyster sauce (optional)
3
Tbsp hot water or stock
green onions, cut into 1" pieces
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directions
Step 1
Heat 2 tablespoons (30 mL) of the vegetable oil in a large wok over high heat. Add the shallots and fry for 2 minutes. Stir in the yellow bean paste, all the spices and the hot water and continue to stir fry for 1-2 minutes.
Step 2
Add the noodles to the wok, tossing them until thoroughly heated, adding more of the vegetable oil if needed. Transfer the mixture to a large platter, cover with foil and keep warm in a warm oven.
Step 3
Wipe the wok clean, add remaining 2 tablespoons (30 mL) vegetable oil and add garlic, ginger, BBQ pork, Chinese sausage and prawns. Stir-fry until the prawns are opaque and pink. Add the chili, bean sprouts, the sauces, hot water, noodles and green onions. Toss thoroughly until well mixed.