You will need:
- 150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking
- 12 shrimps peeled
- 150 g pork, cubed (chicken will do as well)
- 30 ml rice wine or white wine
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ½ tbsp brown sugar
- 1 tbsp corn starch
- 60 ml vegetable oil
- ½ onion sliced
- 1 handful bean sprouts
- ½ red pepper sliced
- 1 spring onion sliced
- 2 cloves garlic minced
- 2 eggs whisked
- 1 ½ tbsp curry powder
- salt and white pepper
- few sprigs of coriander for garnish
Step 1:
Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.
Step 2:
Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.
Step 3:
Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the pork and shrimp.
Step 4:
Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.
Step 5:
Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.
Step 6:
There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!
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