GLASS NOODLES, PORK & PRAWN

INGREDIENTS

1 Pork belly strip cut into slices
5 bundles Glass noodles
2 inch cube Dried seafood (see photo below) sliced
5 Banana prawns shelled, cleaned and chopped
1 cube Knorr pork stock
1/4 Chinese cabbage (wombok) shredded
4 inch piece Leek sliced
2 cloves Garlic chopped finely
1 tbsp Soya sauce
1 tbsp Caramel (soya) sauce
1 tsp Sugar
1/2 tsp Ground black pepper
3 tbsp Cooking oil
1/4 cup Water
Pinch of MSG (optional)
Salt to taste

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METHOD

Soak the glass noodles in cold water until they soften (this might take about 20 minutes)

Boil the pork rasher until it is cooked through, allow to cool then slice and set aside.

Heat cooking oil in a fry pan and add the chopped dried seafood. Stir around until the aroma starts to be released.

Add the garlic and fry until it starts to brown.

Add the Knorr stock cube and break it up in the pan.

Add onion and fry until it starts to soften.

Add the pork

Add salt, soya sauce, sugar and pepper. Stir through.

Add prawn

Add MSG (optional)

Add wombok and stir through. Cook until it starts to soften a bit.

Drain the water from the noodles.

Add the glass noodles and mix in well.

Add the leek (make sure you don't add this sooner or it will disintegrate.)

Add some water if the noodles are not soft enough.

Add the caramel (thick soya) sauce and stir in well.

The noodles should be soft but springy.

All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.

Let's Eat Malaysian