Summary

Ingredients

• 10 prawn (s), pre-cooked
• 200 g pork, rilled
• 500 g ribbon noodles, Chinese
• 60 ml oil (peanut oil)
• 4 cloves garlic, pressed
• 1 tablespoon bean sauce, black
• 1 tablespoon soy sauce
• 1 tablespoon sauce (chilli-ginger sauce)
• 1 tablespoon vinegar (white wine vinegar)
• 60 ml chicken broth
• 125 g beans - sprouts, fresh
• 3 spring onions, finely sliced
• 4 tablespoon coriander greens, fresh (garnish)

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Instructions

1. Peel and clean the prawns, cut the pork into evenly thin slices. Boil the pasta and set aside. Heat the oil in the wok, add the garlic and fry until golden brown. Then add the prawns and meat and fry for 1 minute. Put the pasta with the sauces, vinegar and chicken stock in the wok, heat on the highest heat until the sauce is completely absorbed. Then add the bean sprouts and the spring onion and fry for another 1 minute. Serve and garnish with coriander. The dish should not stand long after it has been prepared.
2. Tip: As an alternative to Chinese ribbon noodles, you can also use normal ribbon noodles. The dish becomes a little spicier if you add a dash of chili oil.