QUANG NOODLES

A satisfying meal of spicy pork slices and juicy prawns resting on a bed of yellow noodles and
dusted with crushed crackers and peanuts.

Devein peeled prawns
(page 60), then pin off
sharp tips at the centre of
tails to avoid poking diners.
The larger the prawn the
greater the necessity.

If sesame crackers are
unavailable, coarsely crush
a few papadums to
substitute.

It is important to stir-fry
pork slices for 5 minutes
before adding prawns. This
is because prawns cook
more easily than pork.

INGREDIENTS

Prawns (shrimps)

Chilli powder
Salt
Spring onions (scallions)
Cooking oil
Minced garlic
Minced onion
Pork thigh
Pork stock

Fish sauce
Chicken seasoning powder
Fresh flat yellow noodles
Bean sprouts
Mint leaves
Roasted sesame cracker
Skinned peanuts
Red chillies
Limes

500 g (1 lb 1½ oz), washed, peeled but with
tails intact and deveined
1 tsp
½ tsp + 1 pin
50 g (1⅔ oz), chopped
100 ml (3½ fl oz)
1 tsp
1 tsp
300 g (11 oz), thinly sliced
from boiling 1 kg (2 lb 3 oz) pork bones
in 2 litres (64 fl oz / 8 cups) water for
1–2 hours
½ tsp+ 2 Tbsp
½ tsp
500 g (1 lb 1½ oz)
100 g (3½ oz)
50 g (1⅔ oz)
1, 30 × 30 cm (12 × 12 in), coarsely crushed
100 g (3½ oz), roasted and coarsely ground
2, sliced
3, quartered and cored

METHOD

▪ Put prawns into a bowl. Add ½ tsp each of chilli powder and salt and
spring onions. Mix well and set aside.

▪ Heat oil in a pot. Fry garlic and onion until golden over medium heat. Add
remaining chilli powder and pork slices. Stir-fry for 5 minutes. Add prawns
and stir-fry for 5 minutes more.

▪ Pour in stock then bring to the boil. Remove scum from liquid surface.
Season with 1 pin salt, ½ tsp fish sauce and seasoning powder.

▪ Put desired amounts of noodles and bean sprouts into individual serving
bowls. Top with desired amount of mint leaves. Ladle boiling soup
over,then sprinkle on crushed crackers and ground peanuts.

▪ Serve hot with 2 Tbsp fish sauce, chilli slices and lime quarters in separate
small saucers.

94