Sweet dark noodles
| 15g | Ginger |
| 2 | Spring onion |
| 1 | Garlic, clove, crushed |
| 15g | Pork fat (can substitute with fatty bacon) |
| 2g | Black peppercorn, roughly crushed |
| 1 Tsp | Chinese spice (pick khom) |
| 4 | Prawn, shelled and depooed |
| 1 | Coriander root |
| 70g | Glass noodle soaked in water and drained |
| 1 Tab | Soy Sauce |
| 1 Tab | Oyster Sauce |
| 1/2 Tab | Sesame oil |
| 1/2 Tsp | White sugar |
| 1/2 Tsp | Sweet dark soy sauce |
| 1/2 Cup | Chicken stock |
- In a bowl combine the Stock, dark soy, soy, sugar, oyster and sesame oil. Mix to attempt to dissolve the sugar
- In a pot place the pork fat on the bottom and then place the (in order) ginger, coriander root, spring onion, garlic, pepper, Chinese spice, noodles and prawns
- Pour sauce from the bowl across the contents of the pot and put pot on low heat. Wait for the sauce to start to boil, wait 2 minutes, drain and pour over the ingredients once again. Repeat the boil/2 minute wait/drain/pour step until there is very little liquid remaining. Serve