Thai Stir Fried Noodles with Pork and Prawns

By in category: Cookin's Cooking, Thailand

porkprawnnoodlesCombining meat and seafood might not be obvious to many people, but stop and think a moment about “Surf & Turf” restaurants and why they’re so popular.

In Asia, especially in South East Asia where both seafood and pork are plentiful, the combination has long been a favourite for variety and special occasions.  Combine the mix of meats with the many types of fruits and vegetables, but mostly with the many forms of noodles on sale, and there are some wonderful new taste and texture combinations to experiment with.

The recipe below would probably be classed as one to use up leftovers and scraps, but don’t let that put you off – it’s really delicious.


Serves: 2-3 people (or one very piggy one like me)

Country: Thailand

  • 10 large raw prawns
  • 200g Chinese barbecued pork
  • 500g Shanghai noodles
  • 1/4 cup peanut oil
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon black bean sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1/4 cup chicken stock
  • 123g fresh bean sprouts
  • 3 spring onions, finely sliced
  • fresh coriander leaves, for garnish


  1. Peel and de-vein the prawns. Cut the pork evenly into thin slices.
  2. Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.
  3. Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the garlic and cook, stirring, until pale gold.
  4. Add the prawns and pork, and stir for 3 minutes, or until the prawns are pink.
  5. Add the noodles to the wok with the black bean sauce, soy sauce, vinegar and stock.
  6. Stir-fry over high heat until the mixture has heated through and the sauce has been absorbed.
  7. Add the bean sprouts and spring onions and cook for 1 minute. Place in a serving dish and garnish with coriander.

That’s Cookin !

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