250 g of grilled pork on Chinese-style barbecue, in fine squares
200 g of fresh and peeled prawns
2 spoonfuls of kecap manis
500 g fresh rice noodles, separated with care
150 g of shallots, cut into chunks of 3 cm
3 eggs, little shakes
1 tablespoon of rice vinegar
100 g of soybean sprouts, without the hard ends
Cut the dried sausages diagonally into very thin slices. Heat the oil in a cast iron wok or in a slingshot pan. Cold sausages, regularly stirring them until golden and very crisp. Take them out with a foamer and put them drainon on paper napkins.
Reheat the oil in the wok; throw the garlic, the onion, chillies and pork and salint it during 2 minutes. Add the prawns and do not stop rowing until they change color. Incorporate the noodles, the shallots and the kecap manis; move it all right. Saltelo during 1 minutes or until the noodles start to soften. Inncorpore to wok the egg and vinegar previously mixed, and move it all back for 1 minute. Be careful not to over-fry the noodles or let them stick or burn in the fon c of the pan.
Add the soybean sprouts to the mixture and combine everything well. Pass it on in a large serving fountain, spread the sausage slices over the top and stir a little so that some slices are mixed with the noodles. Serve immediately, adorned with a few more shallots.
Chinese pork sausages (lup Chiang) must be cooked before eating them.
Recipes easy to https://recetasdecocinafaciles.NET /