 
                
                  Prawn and Pork Stir-Fried Noodles Recipe
This vibrant noodle dish combines succulent prawns, tender pork, and colourful vegetables in a flavourful stir-fry. Perfect for a family meal, it’s a quick and satisfying way to bring bold tastes to the table. Serve with a squeeze of lemon for a bright finishing touch.
Ingredients:
- 200 g dried rice noodles
- 200 g pork shoulder, thinly sliced
- 200 g prawns, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 cup snow peas, trimmed
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/3 cup chicken stock
- 2 spring onions, sliced, for garnish
- Lemon wedges, to serve
Instructions:
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                           1 Prepare the ingredients 1 Prepare the ingredientsCook the noodles according to packet instructions, drain, and set aside. Heat oil in a large wok or pan over medium-high heat. Stir-fry the pork until browned, then add the prawns and cook until pink and opaque. Remove and set aside. 
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                           2 Cook the vegetables and combine 2 Cook the vegetables and combineIn the same wok, add more oil if needed, and stir-fry onion, garlic, and carrot until softened. Add cabbage and snow peas, cooking for another 3 minutes. Return the pork and prawns to the wok, stir in the noodles, soy sauce, oyster sauce, and chicken stock, tossing to coat. 
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                           3 Serve 3 ServeCook until heated through, then garnish with sliced spring onions and a squeeze of lemon juice. Serve hot and enjoy! 
 
      
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