Ingredients
¼ cup teriyaki sauce
2 teaspoons medium Madras curry powder
300g pork tenderloin, thinly sliced
200g packet rice vermicelli noodles
300g green prawn meat, thawed if frozen
1/2 cup chicken stock
3 cups mixed chopped vegetables, like beans, red capsicum, yellow capsicum, bean sprouts, frozen peas and chilli
Method
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Combine teriyaki sauce, curry powder and pork in a bowl, tossing well to coat. Set aside to marinate for 5 min then drain meat from marinade, reserving leftover marinade. Soak the noodles as directed on the packet in a separate bowl then drain well.
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Heat 2 tablespoons canola or vegetable oil in a wok over medium-high heat. Add the prawns and stir-fry for 2-3 min or until cooked through. Transfer to a plate. Cook the pork, for 2-3 min, tossing in the wok until just cooked. Set aside with the prawns.
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Pour the remaining marinade and stock into the wok and bring to the boil. Add the soaked and drained noodles, vegetables and cooked pork and prawns. Stir-fry for 2-3 min or until piping hot. Garnish with sliced spring/green onions.