Pork and Prawn Rice Noodles (Kwetiau)

Name: Pork and Prawn Rice Noodles (Kwetiau)
Cuisine: Asian, Chinese
Ingredients: 200 grams skinless, boneless pork belly (cut into lardons); 2 tablespoons light soy sauce; 2 tablespoons palm sugar or brown sugar; 2 teaspoons ground coriander; 120 grams flat rice noodles (5mm thick) or other similar-shaped noodles; 2 cloves garlic (peeled and very thinly sliced); 120 grams raw king prawns (deveined and peeled but with tails left intact); 2 duck or hen's eggs; 1 large pak choi or any green vegetable of your choice (chopped into small chunks); 2 spring onions (thinly sliced on the diagonal); 50 grams beansprouts; coconut oil or sunflower oil (for frying); 2 tablespoons light soy sauce; 2 tablespoons palm sugar or brown sugar; 2 teaspoons ground coriander

Instructions

I first tasted the Chinese-influenced dish of kwetiau in the city of Medan, North Sumatra, at the restaurant of Ibu Huey, a lady whose name means 'fire' in Chinese, and one which seems apt when watching the flames lick up the edge of her carbon-steel wok as she stir-fries. Standing in front of her restaurant in a leopard-print blouse and knickerbockers, she flash-fries to order, serving up steaming plates of flat rice noodles with slices of marinated pork, prawns and scrambled duck egg. A signature dish of Medan, this is one of my all-time favourite stir-fries, a dish I return to again and again.

Updated at: Sat, 31 Jul 2021 13:35:31 GMT