Serves : 2 servings
Preparation time : 20 minutes
Cooking time : 10 minutes
- 200g of rice noodles (Brand : Swan made in Thailand)
- 12 fresh prawns
- 120g of BBQ pork
- 60g of red bell pepper
- 60g of yellow bell pepper
- 100g bean sprouts
- Half of a small white onion
- 1 egg
- 2 tbsp of chopped coriander
- 2.5g of Indian curry powder (Brand: Tung Teck Hing )
- 1 tsp of turmeric powder
- 1 tbsp of light soy sauce
- ¼ tsp of sea salt
- 4 tbsp of extra virgin olive oil
Soak the rice noodles in a big bowl of hot water for 5 minutes.
Then cut it into half with a pair of scissors, so it would be easier to handle. Soak for 2 more minutes.
Drain and fluff the noodles. Then cover the noodles with a cloth for 10 minutes.
Wash and pick the bean sprouts.
Slice the red bell pepper and yellow bell pepper. You can use green pepper too.
Slice a small yellow onion.
Chop some coriander.
Shred the BBQ pork.
Heat up a pan and add a little bit of extra virgin olive oil.
Pour an beaten egg in the pan and move the pan around to form a thin layer.
Once the egg is half cooked, turn off the heat. Cut the egg into small pieces with the spatula and set aside.
Marinate the prawns with a bit of salt and pepper. Heat up a pan and add a bit of extra virgin olive oil. Put the prawns in and cook them with medium heat until they are 80% cooked.
Heat up a big pan and add some extra virgin olive oil. Then fry the slice onion for 2 minutes.
Then add the sliced bell peppers and BBQ pork.
Stir fry for another 2 minutes, then add the bean sprouts and mix well.
Turn down the heat and add the rice noodles. Coat the noodles with oil.
Then add the prawns and eggs. Mix again.
Add curry powder and turmeric and mix with chopsticks.
Then add the light soy sauce around the pan.
And a bit of salt. Then mix everything together until the noodles is evenly coated by curry powder and turmeric.
Turn up the heat until you can hear the sizzling in the pan. Keep stirring for another 2 to 3 minutes. You should be able to smell the spices.
Sprinkle the chopped coriander and mix again. Done!
This is an authentic Hong Kong local restaurant dish. Try it out!
- Your choice of rice noodles is important. I include the brand name of the one I used in my recipe
- I used the curry powder that is used by local restaurants in Hong Kong, so the flavour is really authentic. I also write down the brand for you.
- Don’t over cook your egg. I hate over cooked egg. Taste bitter.
- Use hot water to soak your rice noodles and then cover with a cloth to let it rest. The texture is a lot better.
- Use low heat when you mix the seasoning with the noodles. Then turn up the heat to stir fry it properly.