Mi Quang (Turmeric Pork and Prawn Noodles)
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Ingredients
- 300 g flat rice noodles
- 300 g diced pork shoulder
- 200 g raw king prawns, peeled
- 1 tsp ground turmeric
- 3 garlic cloves
- 2 shallots
- 2 tbsp fish sauce
- 50 g roasted peanuts, roughly chopped
- 100 g beansprouts
- 1 fresh mint
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 31.4 g
- Carbohydrate
- 65.6 g
- of which sugars
- 3.3 g
- Fat
- 19.1 g
- of which saturates
- 5.6 g
- Fibre
- 3.2 g
- Salt
- 2.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the garlic and shallots. Toss the pork shoulder with half the garlic, the turmeric and 1 tablespoon of fish sauce and leave for 10 minutes.
- 2
Fry the shallots in a little oil for 2 minutes, add the pork and cook for 8 minutes until no pink remains and lightly golden.
- 3
Add the prawns and remaining garlic to the pan and cook for 3 minutes until the prawns are pink, then pour in 200ml water and the rest of the fish sauce and simmer for 5 minutes.
- 4
Cook the flat rice noodles in boiling water for 3-4 minutes until just tender, then drain and divide between four bowls.
- 5
Spoon the pork, prawns and a little of the cooking liquid over the noodles.
- 6
Scatter with the beansprouts, mint leaves and chopped peanuts to finish.
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