serves 4 ~ 6
350 g (12 oz) pork chops or fillet
225 g (8 oz) raw prawn tails or cooked prawns
150 g (5 oz) thin egg noodles
15 ml (1 tbsp) vegetable oil
10 ml (2 tsp) sesame oil
4 shallots or 1 medium onion, sliced
15 ml (1 tbsp) finely sliced fresh root ginger
1 garlic clove, crushed
5 ml (1 tsp) sugar
1.5 litres (2 1/2 pints) 6 1/4 cups chicken stock
2 kaffir lime leaves
45 ml (3 tbsp) fish sauce
juice of 1/2 lime
4 sprigs fresh coriander and 2 spring onions, green parts only, chopped, to garnish
1. If you are using pork chops, trim away any fat and the bones. Place the meat in the freezer for 30 minutes to firm, but not freeze, it. Slice the pork thinly and set aside. Peel and devein the prawns, if using raw prawn tails.
2. Bring a large saucepan of salted water to the boil and simmer the noodles according to the instructions on the packet. Drain and refresh under cold running water. Set aside.
3. Heat the vegetable and sesame oils in a preheated wok, add the shallots or onion and stir-fry for 3 - 4 minutes, until evenly browned. Remove from the wok and set aside.
4. Add the ginger, garlic, sugar and chicken stock to the wok and bring to a simmer.
5. Add the lime leaves, fish sauce and lime juice. Add the pork, then simmer for 15 minutes.
6. Add the prawns and noodles and simmer for 3 - 4 minutes to heat through.
7. Serve in shallow bowls, garnished with coriander sprigs, the green parts of the spring onion and the browned shallots or onion.
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