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Serves
US | Metric
Ingredients
  • 300 g Rice Noodles
  • 225 g King Prawns, thawed if frozen
  • 300 g Pork Belly, sliced into 2inch pieces
  • 1 tbsp Sesame Oil
  • 2 White Onions, thinly sliced into half moons
  • Thumb sized piece of ginger, julienned
  • 2 Celery sticks, thinly sliced
  • 1 tsp Salt
  • 300 ml Fish Stock
  • Coriander leaves, for garnish
  • Sesame Seeds, for garnish
  • 2 Spring Onions, thinly sliced for garnish
For the Paste
  • 5 Garlic Cloves
  • 2 tbsps Whole Peppercorns
  • Stalks of fresh Coriander, a good bunch
For the Sauce
  • 4 tbsps Oyster Sauce
  • 2 tbsps Dark Soy Sauce
  • 3 tbsps Fish Sauce
One Pot Pork and Prawn Thai Noodles One Pot Pork and Prawn Thai Noodles

One Pot Pork and Prawn Thai Noodles

The beauty of a one pot dish! This is a great meal when you want something substantial but do not want the typical juggling of various pots and pans. A really nice alternative noodle dish made with a peppery paste, lots of yummy pork belly slices and juicy prawns...whats not to like?!

Prep 10 minutes
Total 1 hour 20 minutes
  1. Begin by soaking the noodles in warm water in a bowl for 10mins until slightly softened, drain then set aside.
  2. Put all of the ingredients for the paste into a pestle and mortar and pound to a thick paste, pop this in a large heavy set saucepan along with the sesame oil on a medium heat and begin to fry for 2mins until smelling fragrant, add in the onions and ginger, continue to cook down until they are softened.
  3. Add in the pork belly slices and cook until browned on all sides, turn the heat down to low and add in the first 150 ml of the fish stock. Pop a lid on and allow to gently simmer for 1 hour.
  4. By this point the belly pork should have softened nicely, begin to arrange the meat so its a flat layer at the bottom of the pan then top with the celery pieces, then the noodles.
  5. Mix the ingredients for the sauce together in a bowl then pour over the noodles and top with the prawns. Place the lid back on and turn the heat back up to medium and allow to steam for 12mins until the prawns have turned completely pink.
  6. Serve immediately into shallow bowls and garnish with the coriander, sesame seeds and spring onions!
One Pot Pork and Prawn Thai Noodles One Pot Pork and Prawn Thai Noodles

One Pot Pork and Prawn Thai Noodles

The beauty of a one pot dish! This is a great meal when you want something substantial but do not want the typical juggling of various pots and pans. A really nice alternative noodle dish made with a peppery paste, lots of yummy pork belly slices and juicy prawns...whats not to like?!

favorite
print
like
Prep 10 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 300 g Rice Noodles
  • 225 g King Prawns, thawed if frozen
  • 300 g Pork Belly, sliced into 2inch pieces
  • 1 tbsp Sesame Oil
  • 2 White Onions, thinly sliced into half moons
  • Thumb sized piece of ginger, julienned
  • 2 Celery sticks, thinly sliced
  • 1 tsp Salt
  • 300 ml Fish Stock
  • Coriander leaves, for garnish
  • Sesame Seeds, for garnish
  • 2 Spring Onions, thinly sliced for garnish
For the Paste
  • 5 Garlic Cloves
  • 2 tbsps Whole Peppercorns
  • Stalks of fresh Coriander, a good bunch
For the Sauce
  • 4 tbsps Oyster Sauce
  • 2 tbsps Dark Soy Sauce
  • 3 tbsps Fish Sauce

  1. Begin by soaking the noodles in warm water in a bowl for 10mins until slightly softened, drain then set aside.
  2. Put all of the ingredients for the paste into a pestle and mortar and pound to a thick paste, pop this in a large heavy set saucepan along with the sesame oil on a medium heat and begin to fry for 2mins until smelling fragrant, add in the onions and ginger, continue to cook down until they are softened.
  3. Add in the pork belly slices and cook until browned on all sides, turn the heat down to low and add in the first 150 ml of the fish stock. Pop a lid on and allow to gently simmer for 1 hour.
  4. By this point the belly pork should have softened nicely, begin to arrange the meat so its a flat layer at the bottom of the pan then top with the celery pieces, then the noodles.
  5. Mix the ingredients for the sauce together in a bowl then pour over the noodles and top with the prawns. Place the lid back on and turn the heat back up to medium and allow to steam for 12mins until the prawns have turned completely pink.
  6. Serve immediately into shallow bowls and garnish with the coriander, sesame seeds and spring onions!