Not only is this salt and pepper prawn and pork noodle recipe easy to prepare, but it is loaded with flavour and takes under 30 minutes to make.
Salt and pepper prawn and pork noodles
A flavour-packed noodle dish that requires very little time and effort.
- 10 mins preparation
- 15 mins cooking
- Serves 2
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Ingredients
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 400 gm green tiger prawns, peeled, coarsely chopped
- 400 gm pork mince
- 1 tbsp coarsely cracked black pepper
- 1 tsp Sichuan peppercorns, crushed
- 60 ml (¼ cup) kecap manis
- 80 ml (⅓ cup) Shaoxing wine
- 1 tbsp soy sauce
- 4 garlic cloves, crushed
- 200 gm thick dried egg noodles
- ¼ cup coarsely chopped garlic chives
- 1 baby cos lettuce, leaves separated
- 1 cup bean sprouts, trimmed
- Chinkiang (black) vinegar, to serve
Method
- 1Heat a wok or large heavy-based frying pan over high heat until it starts to smoke. Add oils, prawn and pork; stir-fry until prawns change colour and pork is just cooked (4-6 minutes). Add black pepper, peppercorns, kecap manis, wine, soy sauce and garlic; cook until slightly reduced and sticky (2 minutes).
- 2Meanwhile, cook noodles in a large saucepan of boiling water until al dente (4-6 minutes). Drain; add to prawn mixture. Season to taste; toss to combine.
- 3Add three-quarters of the chives and toss. Divide between bowls; scatter with remaining chives. Serve with lettuce leaves, bean sprouts and black vinegar to drizzle.
Notes
Chinkiang vinegar, Shaoxing wine and kecap manis can be bought at select supermarkets or Asian grocers. Sichuan pepper can be substituted with white pepper if unavailable.