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Pork and Prawn Rice Noodles (Kwetiau)

by , featured in Coconut & Sambal
Published by Bloomsbury Publishing
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I first tasted the Chinese-influenced dish of kwetiau in the city of Medan, North Sumatra, at the restaurant of Ibu Huey, a lady whose name means 'fire' in Chinese, and one which seems apt when watching the flames lick up the edge of her carbon-steel wok as she stir-fries. Standing in front of her restaurant in a leopard-print blouse and knickerbockers, she flash-fries to order, serving up steaming plates of flat rice noodles with slices of marinated pork, prawns and scrambled duck egg. A signature dish of Medan, this is one of my all-time favourite stir-fries, a dish I return to again and again.

Image of Lara Lee's Pork and Prawn Rice Noodles
Photo by Louise Hagger


Serves: 2

  • 200 grams skinless, boneless pork belly (cut into lardons)
  • 2 tablespoons light soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 teaspoons ground coriander
  • 120 grams flat rice noodles (5mm thick) or other similar-shaped noodles
  • 2 cloves garlic (peeled and very thinly sliced)
  • 120 grams raw king prawns (deveined and peeled but with tails left intact)
  • 2 duck or hen's eggs
  • 1 large pak choi or any green vegetable of your choice (chopped into small chunks)
  • 2 spring onions (thinly sliced on the diagonal)
  • 50 grams beansprouts
  • coconut oil or sunflower oil (for frying)

For the marinade

  • 2 tablespoons light soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 teaspoons ground coriander


Pork and Prawn Rice Noodles (Kwetiau) is a guest recipe by Lara Lee so we are not able to answer questions regarding this recipe

  1. Mix together the marinade ingredients to make a paste, then stir it through the pork lardons and set aside for 15 minutes. In a separate bowl, mix together the soy sauce, sugar and ground coriander and set aside.
  2. Place the noodles in a heatproof bowl and pour boiling hot water over them so they are completely covered. Allow to soak for 10 minutes (or follow the packet instructions), then drain and run under cold water. Return the noodles to the bowl and toss with a little of the oil so they do not stick together.
  3. Heat 1 tablespoon of oil in a wok or large frying pan over a high heat. When the oil is hot, add the pork lardons and marinade. Move the pork continuously around the pan for a few minutes until cooked through, then remove and set aside. Heat another tablespoon of oil in the pan, then add the garlic and prawns. Cook, stirring continuously, for 2 minutes or until the prawns have just turned pink, then remove from the pan and set aside.
  4. Heat another tablespoon of oil in the pan over a high heat, add the noodles and cook for 1 minute, then move everything to one side. Add 1 teaspoon of oil and crack the eggs straight into the empty side of the pan. Leave the eggs to cook for a minute until beginning to set, continue cooking to scramble them, then stir them through the noodles. Return the prawns, garlic and pork lardons to the pan, along with the pak choi, spring onions, beansprouts and prepared sauce. Cook for a further 2 minutes, stirring, until the prawns are cooked through and the pak choi has softened, then serve immediately.

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