Chinese pan with pork fillet

Ingredients for 2 servings:

• 200 g pork fillet(s)
• 250 g mushrooms, brown
• 1 red bell pepper(s)
• 1 onion(s)
• 4 spring onions
• 150 ml vegetable stock
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sauce (sambal badjak)
• 150 g noodles (Asian)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the pork fillet into thin slices. Cut the mushrooms into slightly thicker slices and the bell pepper into strips. Cut the onion into thin wedges and the spring onion into small rings. Brown the pork fillet in the oil and then remove from the wok or pan after a short time. Add a little more oil and brown the vegetables in the wok. First, brown the onion, mushrooms and bell pepper for about 2 minutes. Return the meat to the wok and stir in the sambal badjak, then add the soy sauce and oyster sauce and finally the stock. Season to taste with salt and pepper. Depending on how soft you like the vegetables, simmer with the lid on for 5-15 minutes. Meanwhile, bring about 1 liter of water to a boil in a pot and cook the noodles for 2 minutes. Remove the pot from the heat and let the noodles cook for a little longer.