Name: Fried rice noodles with pork, prawns and clams
Cuisine: Chinese
Ingredients: 3 cloves garlic, minced; 1 tablespoon minced ginger; 25 ml sesame oil; 60 ml vegetable oil; 6 green onions, cut into 1 cm lengths; 1 tablespoon Madras Curry Powder; 3 large red chillies, finely sliced; 200 g bean sprouts; 250 g Chinese red-cooked pork, sliced; 25 ml fish sauce; 30 g palm sugar, shaved; 300 g green prawn meat, roughly chopped; ½ teaspoon freshly ground white pepper; 30 ml Chinese Shaoxing rice wine; 50 ml sweet soy sauce; 50 ml light soy sauce; ½ cup coriander leaves; 500 g fresh rice noodle sheets; 2 Chinese pork sausages; 750 g wild surf clams

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a take on the Chinese/Malaysian classic char kueh teow, sold at the wonderful hawker street stalls in Singapore. The ideal way to cook these noodles is by the portion in a large, industrial-sized wok over high heat so that you get a smoky flavour through the food. Buy red-cooked pork from a Chinese barbecue shop — look for the braised ducks and other delicacies hanging in the window.

Ingredients

Method

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Ingredients

Method

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