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Pork & mushrooms noodles

Iceberg lettuce salad


Total: 35 min


20 min


15 min


2 servings
  • 30 g Shrimps
  • 30 g Ham
  • 1 Eggs
  • 100 g Batavia lettuce
  • 50 g Green peas
  • 15 g Dried Chinese mushrooms
  • 1 Green peppers
  • 1 Red peppers
  • 1 chive
  • 1 minced garlic
  • 8 strand Coriander leaves
  • 1 teaspoon Ginger, fresh
  • 1 tablespoon Curry powder
  • 0.5 teaspoon Sugar
  • 50 mL Coconut milk
  • 50 mL Chicken bouillon cubes
  • 1 Soy sauce
  • 1 Sesame oil
  • 1 tablespoon Peanut oil
  • 15 mL Grapeseed oil
  • 1 Wine vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 120 g rice noodles
  • 5 mL Rice wine


  • Soak the rice noodles in warm water for 20 minutes and drain.
  • In the meantime, soak the mushrooms in warm water for 5 minutes. Drain, remove the stalks and slice thinly.
  • Wash and dry the iceberg lettuce. Season with the vinaigrette made with grapeseed oil and set aside.
  • Peel and thinly slice the garlic and the chives. Peel and grate the ginger. Rinse the peppers and remove the seeds. Thinly slice the peppers and the ham.
  • In a small bowl, mix the egg with sesame oil, salt, and pepper and set aside.
  • Make the sauce: mix the soy sauce with curry, rice wine, sugar, coconut milk and chicken broth. Add a pinch of salt and pepper.
  • Heat the peanut oil in a wok or a hot frying pan. When it starts steaming, add the garlic, ginger, and pepper and sauté for 30 seconds.
  • Add the mushrooms, the ham and the chives and brown for 1 minute. Add the rice noodles, the shrimps and the peas, and sauté for another 2 minutes.
  • Pour the sauce in the frying pan and cook over high heat for 5 minutes. Add the egg mixture and fry until set.
  • Arrange the noodles on a large plate and garnish with coriander sprigs.
  • Serve the noodles along with the iceberg salad.

Recipe tips

  • Eat slowly. Signals of satiety are only received after 15 to 20 minutes.