Ingredients
- 225g thin fresh egg noodles
- 25g dried Asian mushrooms
- 100g Chinese barbecued pork (see Notes)
- 40ml (2 tablespoons) light soy sauce
- 40ml (2 tablespoons) Shaohsing rice wine (see Notes)
- 2 tablespoons curry powder
- 1 tablespoon brown sugar
- 250ml (1 cup) coconut milk
- 185ml (3/4 cup) Massel chicken style liquid stock
- 20ml (1 tablespoon) vegetable oil, plus extra for noodles
- 3 garlic cloves, crushed
- 1 tablespoon grated ginger
- 2 small red chillies, seeded, cut into thin strips
- 4 shallots, sliced on the diagonal
- 100g cooked peeled prawns
- 175g frozen peas
- Fresh coriander leaves, to garnish
Method
- Step 1Cook noodles following packet directions, drain and refresh. Toss in a little oil. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Slice mushrooms and pork.
- Step 2Combine the soy, rice wine, curry powder, sugar, coconut milk and stock in a bowl. Set aside. Heat oil in a wok over medium-high heat, add garlic, ginger, chilli and mushrooms and fry for 30 seconds.
- Step 3Add pork and shallots and cook for a further minute. Add noodles, prawns and peas and cook for 2 minutes. Add liquid ingredients and cook for 5 minutes until most of the liquid has been absorbed.
- Step 4Serve garnished with coriander.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1606 kj
Energy
19g
Fat Total
11g
Saturated Fat
7g
Fibre
22g
Protein
66mg
Cholesterol
1153.77mg
Sodium
8g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
* Barbecued pork is from Asian takeaway stores.
* Shaohsing rice wine is from Asian supermarkets, substitute with sweet sherry.
- Author: Valli Little
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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