Created by Zac Nicholson
Head Chef of Hazel Restaurant
City Larder Pork Belly 1, cut into 2cm chunks
Prawns 250g, chopped
Garlic 4 cloves, finely chopped
Pork or chicken stock 2L
Choy sum 1 bunch, roughly chopped
Eggs 2, lightly beaten
Thick egg noodles 500g
White pepper ½ tsp
Smoked paprika 1 tbsp
Corn flour 1 tbsp mixed with ¼ cup water
Fish sauce 1 tsp
Black vinegar 1 tsp
Soy sauce 1 tsp
Heat vegetable oil in a large pot and fry garlic quickly.
Add pork belly ( option to remove skin to crisp separately directly in a hot pan) and prawns and cook for a couple of minutes.
Add stock and bring to the boil. Whisk in the eggs and corn flour mixture.
Add choy sum, pepper and noodles. Bring to boil and remove from the heat.
Put 1 tsp of fish sauce, black vinegar and soy sauce into each bowl and serve. Add some crispy chilli in oil if you like a bit of spice.