Fried flat noodles

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Chinese
Cooking time: Less than 30 minutes
Special options: Heart friendly, Low cholesterol, Low cost / value, Low fat
Course: Lunch, Main
Favourite flavours: Easy recipes, Pasta, Pork, Salad, Seafood

Fried flat noodles

INGREDIENTS

400g fresh rice noodles
2 lap cheong sausages, thinly sliced (see tip)
1 tablespoon oil
4 garlic cloves, finely chopped
1 birds eye chilli, finely chopped
250g pork fillet, finely sliced
375g medium green prawns, peeled, deveined
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
250g bean sprouts, trimmed
coriander leaves, to serve

$2.75 per serve

METHOD

1. Soften noodles according to packet directions. Drain and set aside. Heat a wok or large non-stick frying pan on high. Add lap cheong and stir-fry for 1 minute. Remove and set aside.

2. Reduce heat to medium. Heat oil in same pan and add garlic, chilli and pork and stir-fry for 1 minute, until pork changes colour, without letting garlic burn. Add prawns and stir-fry for 2 minutes, until opaque. Add combined sauces, bean sprouts and 2 tablespoons water and stir-fry for 1 minute, until wilted.

3. Add drained noodles and lap cheong and stir-fry for 2-3 minutes to heat through. Serve with coriander leaves.