If you are fan of noodles , you will love this recipe .
Place 300gm of peeled green prawns in a shallow glass bowl along with 300gm of bbq pork and Chinese sausage ( thinly sliced) , 1 tbs of tamari,1 tbs of Chinese rice wine , 1 dsp of minced ginger .
Stir all the ingredients together until well combined , then cover with plastic film and refrigerate for 30 minutes to marinate .
While this marinates , prepare the rice noodles in a large heatproof bowl , cover with boiling water and set aside for 5 minutes to soften .
Drain the noodles
Heat 1 tbs of rice bran oil over a high heat
Add half the prawn mixture and stir fry for 2 minutes , until just cooked .
Transfer to a plate.
Repeat with the remaining prawn mixture .
Wipe the pan clean with paper towelling .
Heat 2 tbs of rice bran oil over a high heat and add 1 tbs of curry powder and fry till aromatic .
Add 1 sliced and deseeded red capsicum , and 3 spring onions ( sliced diagonally and thinly ).
Stir fry until the spring onions soften
Now add the prawn mixture and 60 ml of chicken stock
Season with cracked black pepper and a pinch of cayenne ( optional )
Add the noodles and toss until coated and warmed through .
Sprinkle with fresh coriander .
Place 300gm of peeled green prawns in a shallow glass bowl along with 300gm of bbq pork and Chinese sausage ( thinly sliced) , 1 tbs of tamari,1 tbs of Chinese rice wine , 1 dsp of minced ginger .
Stir all the ingredients together until well combined , then cover with plastic film and refrigerate for 30 minutes to marinate .
While this marinates , prepare the rice noodles in a large heatproof bowl , cover with boiling water and set aside for 5 minutes to soften .
Drain the noodles
Heat 1 tbs of rice bran oil over a high heat
Add half the prawn mixture and stir fry for 2 minutes , until just cooked .
Transfer to a plate.
Repeat with the remaining prawn mixture .
Wipe the pan clean with paper towelling .
Heat 2 tbs of rice bran oil over a high heat and add 1 tbs of curry powder and fry till aromatic .
Add 1 sliced and deseeded red capsicum , and 3 spring onions ( sliced diagonally and thinly ).
Stir fry until the spring onions soften
Now add the prawn mixture and 60 ml of chicken stock
Season with cracked black pepper and a pinch of cayenne ( optional )
Add the noodles and toss until coated and warmed through .
Sprinkle with fresh coriander .
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