Shanghai Noodles with BBQ Pork and Prawns

Indulge in savory Shanghai noodles tossed with tender prawns and sweet BBQ pork, all coated in a rich black bean sauce. It’s a delightful mix of textures and flavors, making dinner a breeze!

Course Main Course

Cuisine Chinese

Keyword BBQ pork, prawns, quick meal, Shanghai noodles, stir-fry

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 550kcal

Author Liza Agbanlog

Ingredients

1 lb prawn
½ lb Chinese barbecue pork
1 lb Shanghai noodles
¼ cup peanut or vegetable oil
2 cloves garlic finely chopped
1 tablespoon black bean garlic sauce
1 tablespoon soy sauce
1 tablespoon white vinegar
¼ cup chicken stock
1 cup fresh bean sprouts rinsed and drained
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”

Nutrition