Ingredients:
1 tablespoon peanut oil
3 cloves garlic, chopped finely
150g prawns, shelled, de-veined (tails left on), marinated in 2 teaspoons tomato sauce
2 bunches of vegetables (including baby bok choy, if available), stems separated, then soaked in a clear basin of water and rinsed well
flat Chinese noodles kuay teow, soaked in warm water for 3 minutes
2 teaspoons sambal oelek (chilli paste)
1 tablespoon kecap manis
1 cup (80g) bean sprouts, soaked in water for use (if unavailable, use watercress)
Thai basil leaves, to serve
Chinese barbecued pork, to serve
Dressing
2 tablespoons lime juice
1 tablespoon ginger juice
1 teaspoon sesame oil
1 teaspoon chilli sauce
2 teaspoons fish sauce
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Directions:
Heat oil in a wok over a medium-high heat. Add garlic, cook until golden.
Add prawns; cook 2 minutes or until opaque. Add the prawn marinade, cooking for a further 1 minute.
Add vegetables; cook until vegetables begin to wilt. Cover and cook for 2 minutes.
Remove lid. Add noodles, separating them as they fall into wok. Toss with the sambal oelek, kecap manis and bean sprouts.
For the dressing, mix all the ingredients together in a bowl until well combined.
Pour over stir-fry, toss to combine and serve garnished with Thai basil and barbecued pork.
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