Quang Noodles


1/2 kilo prawns, peeled, deveined with tails intact
1 teaspoon chili powder
1/4 cup chopped spring onions
3 cloves minced garlic
1/2 piece minced onion
300 grams thinly sliced pork thighs
2 litres of pork stock
2 tabelspoon fish sauce
AJI-NO-MOTO® Umami Seasoning
1/2 kilo flat yellow noodles
100 grams bean sprouts
50 grams mint leaves
100 grams peanuts, coarsely chopped
2 pieces red chilies, sliced
3 pieces of lime quartered


  1. Place prawns in bowl. Add the chili powder. Season with AJI-NO-MOTO® Umami Seasoning.
    Add in the spring onions and season with salt and pepper. Set aside.
  2. Heat oil in pan. Saute garlic and onions. Cook pork with the remaining chili powder and then add prawns.
  3. Add stock. Boil and skim the scum. Season with salt and pepper, fish sauce and AJI-NO-MOTO® Umami Seasoning.
  4. Put desired amount of bean sprouts and noodles in a bowl. Top with mint leaves
  5. Ladle soup over. Sprinkle with peanuts. Serve hot with remaining fish sauce, chili sauce and lime on the side.


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