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- 250 GRAM THIN NOODLES, soaked in water
- 100 GRAM LARGE RAW PRAWNS
- 200 GRAM PORK FILLET in cubes
- 200 GRAM BOK CHOY, cut
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 100 GRAM GREEN PEAS
- 1 CARROT, in cubes
- 50 GRAM CHORIZO, in cubes
- 1 TBSP HOISIN SAUCE
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- 500 GRAM CHICKEN BREAST, in large cubes
- 10 GREEN ONIONS, cut in same size as chicken
- 4 TBSP SOY SAUCE
- 2 TBSP SAKE
- 2 TBSP VINEGAR
- 1 TBSP SUGAR
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Shell the prawns, keep
the shells and heads. Add 150 gram water to shells and heads, cook 5
minutes and strain the fluid. In the meantime, fry the onions, the carrot
and the garlic for 4 minutes, add the pork and fry 5 Minutes. Add
the bok choy and the peas and fry 2 minutes. Add the chorizo, the prawn
stock and the hoisin sauce and bring to the boil. Add the prawns and
cook 2 minutes; finally add the noodles and heat until they are thoroughly
hot.
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Mix the soy sauce with the sake, the vinegar and
the sugar and marinate the chicken two hours in this mixture. Put the
chicken cubes on skewers, alternated with a piece of green onion. Put
them under the grill for 7 minutes, turn them around and grill 5 minutes
more.
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