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500g (1 lb) fresh rice noodles sheets
2 tbsp vegetable oil
1 tbsp soy sauce
2 tsp dark soy sauce
200g (7 oz) pork fillet, thinly sliced
12 prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
3 tsp finely chopped ginger
1 tbsp Chinese Shaoxing wine
2½ cups chicken stock
1 tbsp oyster sauce
1 tsp sesame oil
pinch white pepper
1 tsp sugar
1 bunch boy choy or choy sum, rinsed, chopped into large pieces
2 tbsp cornflour (cornstarch), mixed with 2 tbsp water
2 eggs, lightly beaten
To make your rice noodle sheets more pliable, pop them in the microwave for around 1 minute until they’ve softened up. Cut into 2cm (around 1 inch) strips, then carefully peel to separate the noodles into individual strands.
Heat a wok over high heat. Add half the oil, then go in with the noodles and cook, turning occasionally, for 4 minutes or until they’re starting to become lightly charred. Add the soy sauces and cook, tossing, for 1 minute. Transfer noodles to a platter and set aside.
Heat the remaining oil to the wok. Add the pork and prawns, then stir-fry for 2 minutes or until the prawns change colour. Add the garlic and ginger and give everything a good toss.
Drizzle the Shaoxing cooking wine over the pork and prawns. Now let’s make the gravy. Add the chicken stock, oyster sauce, sesame oil, white pepper and sugar to the wok. Stir to combine.
Add the bok choy, followed by the cornflour mixture. Cook, stirring for 1-2 minutes or until the mixture thickens. Drizzle in the eggs and keep stirring until you can see some setting going on. Remove wok from heat and pour the prawn mixture over the noodles. Serve and enjoy next-level comfort.
– If you can’t find fresh rice noodles, you could use pappardelle pasta instead.
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