John Myers
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Noodle and Vegetable Pan with Pork Tenderloin
The perfect noodle and vegetable pan with pork tenderloin recipe with a picture and simple step-by-step instructions.
- 300 g Pork tenderloin
- 200 g Mushrooms brown
- 0,5 size Onion
- 20 g Fresh ginger
- 1 Fennel
- 1 Red Pointed peppers
- 100 g Butterfly noodles
- 1 tbsp Sesame oil
- 250 ml Vegetable broth
- 1 heaped tbsp Cream cheese low in fat
- Salt and pepper
- Sweet paprika
Preparation:
- Rinse the pork fillet, pat dry and cut into bite-sized cubes … Clean and quarter the mushrooms … Peel and dice the onion … Peel and finely dice the ginger … Wash the fennel, cut in half, remove the stalk and cut into strips … . finely chop the greens … cut the lid off the pointed peppers and remove the seeds, wash and then cut into fine rings …
- Cook the butterfly noodles in plenty of salted water until they are firm to the bite, drain and keep warm.
Noodle and vegetable pan with pork fillet:
- Heat the sesame oil in a non-stick pan, add the fillet cubes, sprinkle with pepper and paprika and fry for 2-3 minutes … now add salt and remove and keep warm.
- Add onions, ginger and fennel strips to the remaining frying fat … sauté for 2 minutes until translucent …. add mushrooms and paprika …. fry briefly … deglaze with vegetable stock … simmer gently for approx. 5 minutes .. . season again with salt and pepper …. stir in cream cheese … fold in pasta and fillet pieces and heat briefly … done …
- Arrange on plates and enjoy … Bon appetit …
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