A Filipino dish i used to cook whilst living in Hong Kong. The ingredients can be substituted with whatever meats or veges you may have in the fridge/freezer, it’s quick and easy to cook (about 20 minutes in all), and yummy!
- 400g yellow noodles or rice vermicelli
- 1 TBSP vege oil
- 1 Medium red onion
- 1 clove garlic
- 1 piece fresh ginger (about 2″ length), peeled and chopped
- 2 TBSP light soy sauce
- 4 TBSP fish sauce/squid sauce
- big handful of sliced chicken breast
- big handful of sliced pork tenderloin
- 8 medium/large prawns, peeled and deveined
- a bowl full of napa cabbage, sliced
- a bowl full of baby corn, cut in half
- a bowl full of french beans, sliced
- 1 carrot, sliced/shredded
- 2 limes, cut into wedges to garnish
- 1 small bunch cilantro, shredded to garnish
- some red chillies, sliced to garnish
1. Cook the noodles according to the packet instructions. Drain and set aside. *The yellow noodles i use, i only need to pour hot boiling water over it in a drainer, let the water drain through, and set aside.
4. Add the prawns last and stir-fry for about 2 minutes or until the prawns change color and turn white.
5. Turn off flame, add cooked noodles, mix well.
6. Dish out on to serving plate, and garnish with a wedge of lime, chili and cilantro.
Serves 4 large helpings