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1
Peel and de-vein the prawns. Cut the pork evenly into thin slices.
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2
Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.
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3
Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the garlic and cook, stirring, until pale gold.
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4
Add the prawns and pork, and stir-fry for 3 minutes, or until the prawns are pink.
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5
Add the noodles to the wok with the black bean sauce, soy sauce, vinegar, and stock. Stir-fry over high heat until the mixture has heated through and the sauce has been absorbed.
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6
Add the bean sprouts and scallions, and cook for 1 minute.
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7
Place in a serving dish and garnish with coriander (cilantro).
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8
NOTE: Chinese barbecued pork can be bought read-cooked from specialty Chinese stores, or some supermarkets. It may sometimes be found next to the hot barbecued chickens in supermarkets. Packets of uncooked Chinese barbecued pork may also be found in the meat sections of supermarkets; these would need to be cooked before being used in this dish.
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9
If you enjoy a little 'fire' in your food, try adding a garnish of fresh-chopped chilies, or a splash of chili oil at the end of cooking.
