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  • 400g fresh rice noodles
  • 2 lap cheong sausages, thinly sliced (see tip)
  • 1 tablespoon oil
  • 4 garlic cloves, finely chopped
  • 1 birds eye chilli, finely chopped
  • 250g pork fillet, finely sliced
  • 375g medium green prawns, peeled, deveined
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 250g bean sprouts, trimmed
  • coriander leaves, to serve
  • $2.75 per serve

Fried flat noodles

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

1. Soften noodles according to packet directions. Drain and set aside. Heat a wok or large non-stick frying pan on high. Add lap cheong and stir-fry for 1 minute. Remove and set aside.

2. Reduce heat to medium. Heat oil in same pan and add garlic, chilli and pork and stir-fry for 1 minute, until pork changes colour, without letting garlic burn. Add prawns and stir-fry for 2 minutes, until opaque. Add combined sauces, bean sprouts and 2 tablespoons water and stir-fry for 1 minute, until wilted.

3. Add drained noodles and lap cheong and stir-fry for 2-3 minutes to heat through. Serve with coriander leaves.

Tip: lap cheong is a dried Chinese sausage. Look for it in the Asian section of Coles supermarkets.

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