Thai stir-fried noodles
Ingredients
2 red chillies, deseeded and finely chopped
2 shallots, sliced
3tbsp nam pla (Thai fish sauce)
2tbsp brown sugar
2tbsp tamarind paste
1tsp lime juice
4tbsp vegetable oil
125g (4oz) pork fillet, cut into thin strips
150g (5oz) fresh prawns, peeled
50g (2oz) shiitake mushrooms, sliced
75g (3oz) beansprouts
2tbsp kecap manis (Indonesian soy sauce)
Salt and freshly ground black pepper
This East Asian main dish is quick and easy to do and is packed full of flavour
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Method
1 Soak the noodles in a bowl of warm water for about 10min until softened, then drain.
2 Meanwhile, put the chillies, shallots, fish sauce and sugar in a mortar and crush to a paste. Add the tamarind and lime juice and pound until smooth. Mix in 2tbsp water and set aside.
3 Heat the oil in a wok until very hot, add the spice paste and stir-fry for 1min. Add the pork and prawns, mix well with the paste and cook for 2-3min.
4 Add the noodles, mushrooms, beansprouts and soy sauce, and season with salt and pepper. Stir-fry for 2min. Serve immediately. Shiitake and butternut squash orzotto with chilli pecorino
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