Pork & Prawn Vermicelli Bowl

(serves 4)

This is a really simple one-wok Chinese dish that has a bit of everything ~ seafood, meat, noodles.. all the yummy things in life. Not much prep, quick fry-up and super delicious! Great for summer, and we also do a  pork meatballs soup version of this in winter. Just need a bit more chicken soup base and add a few vegies ~ very versatile!

Prep time: 15 min

Cooking time: 10min

Ingredients: 
300g pork mince
300g raw prawns
150g green bean vermicelli
3 cloves garlic
2 stalks shallot
soy sauce
salt & pepper

Sauce:
1 T oyster sauce
1 tsp chicken bouillon
2 T hot water

Method:
1. Marinate the pork mince in soy sauce, sugar, salt and pepper.
2. Soak the bean vermicelli in cold water for 10min or until noodles are softened. Drain.
3. De-vein, shell and butterfly the prawns (leaving the tail). Lightly salt the prawns.
4. Finely dice the garlic and shallots.
5. Heat a wok on high heat with 1 T oil. Add in the prawns and stir-fry for 1-2min until the prawns are just cooked. Set aside.

6. Add 1 T oil to the wok again, then place the garlic and shallots in and stir-fry for 30sec until the aroma is released. Quickly add in the mince pork and stir to break it up and cook for 2-3 min.
7. In a small bowl, combine the oyster sauce, chicken bouillon and hot water and stir to combine.
8. Cut the vermicelli with scissors into shorter strips, then add the vermicelli into the wok and stir-fry for 1-2min. Add in the sauce and continue to mix with chopsticks until the sauce is absorbed. 
NB. You may need to add a bit more water/oyster sauce if the noodles are too dry.

9. Toss in the rest of the prawns to quickly reheat, then serve immediately.