Ingredients (2 servings)
| Rice noodles |
100g |
| Prawns |
100g (5 or 6) |
| Pork (thinly sliced) |
100g |
| Onions (thinly sliced) |
100g |
| Carrot (cut into thin strips) |
40g |
| Celery (cut into thin strips) |
40g |
| Garlic |
1 cloves |
| Ginger |
1 cloves |
| Vegetable oil |
2 Tbsp |
| S&B Oriental Curry Powder |
2 tsp |
| Salt |
1/4 tsp |
|
【A】
Oyster sauce |
1 tsp |
|
Soy sauce |
1/2 tsp |
|
White wine |
1 Tbsp |
| Cilantro |
7 to 8 stalks |
Directions
- Reconstitute the rice noodles with water and cut them into easy-to-eat lengths.
- Remove the veins, shell, and tails from the prawns.
Cut the pork into 2 cm pieces.
- Cut the onion into thin slices. Cut the carrot and celery into thin strips.
- Combine 【A】. Chop the cilantro into 2 to 3 cm pieces.
- Crush the garlic and ginger.
- Put oil and 【5】 in a frying pan and cook over low heat until fragrant.
Add the pork and stir-fry over medium heat.
Once the ingredients are cooked through, add the prawns from 【2】, 【3】, and curry powder, and continue to stir-fry.
- When the ingredients are well-blended, add the rice noodles from 【1】, and stir-fry.
Sprinkle in the salt and stir-fry until the whole mixture is evenly curry-colored. Add 【A】 and the cilantro, and mix well.
Serve on a plate.
