Preparation

soak rice noodles in boiling water for 5 minutes or until soft.
drain well.

Heat a tablespoon of oil in a wok and, when hot, add the garlic, pork and prawns.
sauté 2 minutes or until done well; Take them out of the wok.
put the wok over medium heat.

Heat the remaining oil in the wok and add the onion and curry powder; sauté for 2 to 3 minutes.
Add the beans, carrot, sugar and salt, pour a little water on top and sauté for 2 minutes.

Add the noodles and soy sauce to the wok and stir with 2 tablespoons of wood.
add the bean sprouts and pork, season to taste with a little more salt, pepper and sugar, and stir well.
Garnish with spring onion strips, if desired.

Ingredients

  • 300 g fine dried rice noodles
  • 2 tablespoons oil
  • 2 garlic cloves, finely chopped
  • 350 g pork tenderloin, cut into strips
  • 300 g of raw peeled prawns
  • 1 large onion, cut into thin wedges
  • 1-2 tablespoons curry powder
  • 150g green beans, cut diagonally into small pieces
  • 1 large carrot, cut into thin sticks
  • 1 teaspoon of refined sugar
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 200 g bean sprouts without the hard ends
  • chives, cut into thin strips for optional garnish