Rice noodles with shrimp, meat and vegetables from the wok

Ingredients

• 1 Spring onion
• 250 g rice noodles
• 600 ml boiling water
• 250 g pork tenderloin
• 2 tbsp oil
• 2 cloves garlic
• 200 g shrimp (pre-cooked)
• 250 g bean sprouts
• 200 g salted peanuts
• 2 Eggs
• 2 tbsp lemon juice
• 3 tbsp Fish sauce
• 3 tbsp sugar
• 1 tsp green curry paste

Instructions

1. 1.

   Wash, trim and slice the spring onion into thin rings.

2. 2.

   Rinse the noodles with boiling water and soak for 5 minutes. Dice the pork tenderloin. Peel and chop the garlic cloves.

3. 3.

   Heat oil in a wok and stir‑fry the pork and garlic for about 4 minutes. Add shrimp, bean sprouts and half of the peanuts, cooking for another 2 minutes. Drain the noodles, beat the eggs and add both to the wok, stirring well. Mix in lemon juice, fish sauce, sugar and curry paste, then serve garnished with spring onions and remaining peanuts.