A poplar dish that definitely tells of the Chinese influence in South-east Asia. Fresh rice noodles are sold at Chinese shops as sa hor fun and Vietnamese shops as banh pho. Sometimes, they are sold already cut into strips.
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Serves 6
- 1 kg (2 lb) fresh rice noodles (kway teow)
- 6 dried shiitake mushrooms
- 250 g (8 oz) pork with plenty of fat
- 2 Chinese sausages (lap cheong)
- 3 cloves garlic, chopped
- 3 hot red chillies, sliced
- 4 shallots or 1 small onion, sliced
- 100 g (3½ oz) barbecued pork fillet, sliced
- 250 g (8 oz) raw prawns, shelled and deveined
- 200 g (7 oz) cleaned squid, cut into strips (optional)
- 125 g (4 oz) fresh bean sprouts, tails removed
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 eggs, beaten
- 3 spring onions, chopped
If using uncut rice noodles, cut into strips about a finger’s width. Place in a colander and pour boiling water over them. Leave to drain. Soak the mushrooms in very hot water for 20 minutes. Squeeze out the water, discard the stems and cut the caps into strips. Cut the pork into 2 cm (¾ in) pieces and fry in a wok without any oil until the fat runs. Lift out the pork pieces and leave 2 tablespoons of the melted fat in the wok, reserving the rest. Steam the Chinese sausages for 10 minutes, then cut into very thin diagonal slices.
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Reheat the pork fat in the wok and on low heat fry the garlic, chillies and shallots until golden and fragrant. Add the pork, mushrooms, Chinese sausages, barbecued pork, prawns and squid and toss on high heat for 2 minutes. Add the bean sprouts and toss for 30 seconds, then remove the mixture from the wok. Heat another 2 tablespoons melted pork fat until smoking hot. Add the drained rice noodles and toss until heated through. Pour over all the sauces and stir-fry until well mixed. Push noodles to the side of the wok, pour the eaten eggs into the centre and stir until set. Return the fried mixture to the wok together with the spring onions and toss again until heated through