Fujian-Style Braised Noodles with Pork and Prawns
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Ingredients
- 250 g pork loin steaks, thinly sliced
- 200 g raw king prawns, peeled
- 300 g medium egg noodles
- 1 carrot, julienned
- 150 g cabbage, roughly chopped
- 2 tbsp light soy sauce
- 300 ml chicken stock
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 32.3 g
- Carbohydrate
- 56.6 g
- of which sugars
- 4.1 g
- Fat
- 14.7 g
- of which saturates
- 3.7 g
- Fibre
- 3.8 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain.
- 2
Heat half the groundnut oil in a wok and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 3
Add the remaining oil with the carrot and cabbage and stir-fry for 2 minutes.
- 4
Pour in the chicken stock and light soy sauce, add the prawns, and simmer for 3 minutes, until the prawns are pink and opaque all the way through.
- 5
Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until slightly thickened.
- 6
Return the pork and the noodles to the wok and toss everything together for 2 minutes until hot through.
- 7
Serve immediately.
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