(Fried noodles Hokkien-style)
Serves four to six
500 g fresh or dried thin noodles
250 g medium-sized raw prawns
5 tablespoons groundnut (peanut) oil
250 g belly pork, in a piece
1 medium onion
6 garlic cloves
200 g bean sprouts, blanched
60 g garlic chives, chopped
2 thin leeks, trimmed, sliced and rinsed
2 teaspoons salted black beans, rinsed and dried, or Japanese miso paste, or black bean sauce
1/2 teaspoon Gozo sea salt
1/2 teaspoon sugar
4 teaspoons soy sauce
Freshly ground black pepper
Cook the noodles according to the directions on the packet. Refresh under cold running water, and leave in a colander, set in a bowl of cold water, until ready to use.
Wash the prawns, peel them, reserving the shells, and remove the intestinal veins. Dry the prawns, and put to one side. Pound the prawn shells, and fry them in two tablespoons of oil in a large heated wok, or deep frying pan until bright red. Pour on 300 ml water, bring to the boil, and strain for stock. Discard the shells.
Put the piece of pork in the wok, cover with water, bring to boil, and simmer for 30 minutes. Drain off the stock and reserve. When the pork is cool enough to handle, shred it finely, and put to one side. Peel, chop and pound the onion and garlic to a paste in a mortar.
To assemble the dish, place the wok or frying pan over a high heat. Fry the onion and garlic paste in the remaining oil until fragrant and golden brown. Stir in the black beans or miso paste, and fry until the oil separates out again.
Add the pork, and stir-fry until browned. Add the prawns, and stir-fry until they become pink and opaque. Add the leeks and garlic chives, with the two stocks from the pork and prawns. Bring to the boil and simmer for one to two minutes.
Add the salt, sugar, soy sauce and a grinding or two of black pepper. Drain the noodles thoroughly, and add them and the bean sprouts to the pan. Stir-fry until bubbling nicely. Serve immediately. A glass of Cassar de Malte, nicely chilled, would by accompaniment of choice.