Rice noodles with pork and crab

Name: Rice noodles with pork and crab
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon sherry; 3 tablespoons sunflower oil; 2 shallots, thinly sliced; 180 g white crab meat, shredded; 1 red pepper, seeds and ribs removed, thinly sliced; 150 ml stock or water; 2 tablespoons chopped coriander; 2 tablespoons peanuts, toasted and coarsely chopped (optional); 2 tablespoons soy sauce; 300 g dried rice vermicelli; 180 g pork fillet, cut into thin strips; 50 g beansprouts; 1 teaspoon sweet chilli sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This dish comes from Malaysia, where the rich variety of noodle dishes draws on the food traditions of the Chinese and Malay inhabitants. The combination of pork or chicken with seafood is common, and rice noodles make this a pleasant, light dish.

Ingredients

300 g dried rice vermicelli
180 g pork fillet, cut into thin strips
150

Europe
United Kingdom
Dinner

Method

Soak the vermicelli for 15–20 minutes in warm water until soft, then drain. Cook the pork in simmering stock or water until just tender, and drain keeping 2–3 tablespoons of the liquid. Mix this with the soy sauce, sherry and chilli sauce and set aside. Heat a wok and add the oil, turning it