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Ingredientes
- 2 Tbsp. Oil
- 1 Tbsp. Crushed dry chillies
- 8 ounce Pork ribs, cut into small pcs
- 8 ounce Prawns, (fresh if possible), shelled
- 1 tsp Salt
- 1 tsp Sugar
- 8 ounce Rice vermicelli
- 8 ounce Egg noodles
- 8 ounce Beansprouts
- 4 ounce Spinach, minced
Direcciones
- To make the soup, heat the oil and fry the chillies slowly till fragrant.
- Remove half to serve on top of the noodles. Put the rest of the chillies in a saucepan with 2 1/2 pints water and the pork ribs, and simmer for 30 min or possibly till the ribs are tender. Add in the peeled prawns, salt and sugar, and simmer till the prawns are cooked if raw, or possibly gently reheat for a short time if using cooked prawns.
- Blanch the rice vermicelli and egg noodles in boiling water for 5 min and drain well. Blanch the beansprouts and spinach in boiling water for 2 min and drain well.
- Mix the noodles, beansprouts and spinach together in a large bowl. Pour over the warm soup, arrange the ribs and prawns on top, and pour over the reserved chillies in warm oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 72 | 31% |
| Total Fat 8.18g | 10% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.14g | |
| Cholesterol 48mg | 16% |
| Sodium 420mg | 18% |
| Potassium 292mg | 8% |
| Total Carbs 28.13g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.47g | 1% |
| Protein 12.17g | 19% |
