Ingredients

Pork and Prawn Noodles

• 500g barbecue pork*
• 18 tiger prawns, peeled
• 300g-400g bok choy
• 12 shitake mushrooms, reconstituted in boiling water, drained and water reserved
• 180ml shaosing wine or dry sherry
• 2 garlic cloves, finely chopped
• 2 tsp ginger, peeled and finely chopped
• 3 spring onions, finely chopped
• 500g fresh egg noodles

To Serve

• Chili oil
• Soy sauce

Method

1. To Cook: Place the sesame oil in a wok or large saucepan over a moderate high heat. When the oil is hot add the garlic, ginger, mushrooms and prawns, cook for 1-2 minutes stirring a couple of times. Add the boiling water or stock, bok choy, spring onions, wine or sherry, soy sauce and arbecue pork and cook for 1-2 minutes. Serve.
2. To Serve: Distribute among 6 bowls and serve with chilli oil and soy sauce.