Mi Xao Tom Thit (Stir Fried Noodles with Shrimp and Pork)

Method

1. Rinse 150g pork, pat it dry, slice it thinly and season it for about 15 minutes. Peel 150g black tiger prawns, devein them and toss them lightly with a few drops of sesame oil.
2. Cut 70g bell pepper and carrot into strips, cut 50g garlic chives into lengths, and rinse and drain 50g bean sprouts. Beat the egg, cook it as a thin omelette, cool it and cut it into strips.
3. Boil 300g thin egg noodles just until tender, lift them out, rinse them quickly in cool water and drain thoroughly. They soften further in the pan, so they should not be fully cooked here.
4. Heat a pan, fry 5g minced garlic until fragrant, then stir fry the pork over high heat until firm and nearly done.
5. Add the prawns and toss until they turn pink, then move both prawns and pork to a plate.
6. In the same pan, stir fry the carrot, bell pepper, bean sprouts and garlic chives quickly over high heat until just hot and still crisp.
7. Add the drained noodles with 1 teaspoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon sesame oil. Toss until the strands are loose and coated.
8. Return the prawns and pork, toss gently over medium heat for a couple of minutes and turn off the heat. Serve on a plate with the egg strips scattered over.

Tips

• Do not boil the noodles fully, as they soften further in the pan with the vegetables and sauce.
• Cook the shrimp and pork separately and return them at the last step so the shrimp do not dry out.
• Drain the noodles thoroughly before they hit the pan, since any water makes the strands clump.
• Add the vegetables last and toss quickly to keep their crunch.
• Let the thin omelette cool before slicing it into strands, as slicing it hot tears the strips.