4 pieces baby boy choy, rinsed, drained and cut into smaller pieces
3 spring onions, finely sliced
Fresh cilantro leaves, for garnish
Instructions
Peel and devein the prawns. Cut the pork evenly into thin slices.
Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.
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. Add the prawns and pork, and stir for 3 minutes, or until the prawns are pink.
Add the noodles to the wok with the black bean garlic sauce, soy sauce, vinegar and stock. Stir-fry until the mixture has heated through and the sauce has been absorbed.
Add the bean sprouts, boy choy and green onions. Cook for 1 minute. Place in a serving dish and garnish with chopped cilantro.
Enjoy!
Notes
Adapted from “The Essential Asian Cookbook”
Recipe by Salu Salo Recipes at https://salu-salo.com/shanghai-noodles-with-bbq-pork-and-prawns/