Hokkien noodles with prawns

Name: Hokkien noodles with prawns
Yield: Serves four
Cuisine: Chinese
Ingredients: 200 g (7 oz) pork loin; 3 tbsp soy sauce; 4 tbsp peanut oil; 2 small onions (or 4 shallots), finely sliced; 500 g (1 lb) Hokkien noodles; 200 g (7 oz) small raw prawns, peeled; ½ tsp salt; 3 tsp cornflour; 1 tbsp sugar; 1 tsp sesame oil; 2 small onions (or 4 shallots), finely sliced; ¾ cup chicken stock; 1 tbsp tomato sauce (ketchup); 1 tbsp tomato sauce (ketchup)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Please try to put any passing resemblance between this and combination chow mein out of your mind. This is an intriguing, ‘soft’ combination of flavour and texture, lit up by the surprising, gentle Shanghainese sweetness that comes from the sugar and the ketchup.

Ingredients

500 g (1 lb) Hokkien noodles
200 g (7

Asia
China
Shanghai
Noodles
Main course

Method

Put noodles in a heatproof bowl, cover with boiling water and leave for 1 minute. Drain well and set aside. Mix prawns with a pinch of salt and 1 teaspoon cornflour. Cut pork into thin strips and mix with 1 tablespoon