Shirataki Noodle Bowl

Ingredients

• 2 packets shirataki noodles rinsed and drained
• 300g pork belly strips
• 300g green prawns peeled and deveined
• 1/8 cup sprouted mung beans
• 4 cups oakleaf lettuce shredded
• 1/4 cup chopped roasted peanuts
• 1/2 cup cucumber julienned
• 1 bunch cilantro
• DRESSING:
• 1/4 cup water
• 2 Tbls rice wine vinegar
• 1/4 cup fish sauce
• 2 Tbls sugar
• 1 Tbls sriracha sauce
• 2 cloves garlic crushed

Method

1. Salt the pork to your preference, grill the pork and prawns over high heat until the prawns turn pink and the pork is done to your liking. Set aside
2. Bring a pot of water to the boil and boil the noodles for 2-3 minutes, drain the noodles and chill in the fridge until ready to use. OPTIONAL- you can add a splash of vinegar and a pinch of sugar to flavour the noodles if you wish.
3. Trim the sprouts, chop the lettuce and julienne the cucumber and add to your bowls. Add a handful of cilantro leaves to each bowl.
4. Mix together the water, vinegar, fish sauce, garlic and sriracha sauce and set aside.place the noodles, prawns and pork pieces into the bowls, top with the chopped nuts and drizzle over the dressing.

Product used in recipe

• Obento - Rice Wine Vinegar
• Squid Brand - Fish Sauce