Colorful noodles with pork in a crispy coating

Ingredients for 2 servings:

• 300 g pork schnitzel
• 2 liters of frying oil
• 2 tbsp Soy sauce (Kecap Tim Ikang) *
• 1 tbsp Sambal Bangkok ala Siu *
• 40 g wheat flour type 405
• 20 g tapioca flour
• 100 g water, lukewarm
• 20 g orange juice
• 2 g chicken broth, granulated
• 1 tbsp rice wine (Arak Masak)
• 300 g water
• 6 g chicken broth, granulated
• 100 g ribbon noodles, 4 mm, (egg noodles made from wheat flour)
• 4 small onions, red
• 3 medium-sized garlic cloves
• 60 g carrot(s)
• 12 sugar snap peas
• 1 small spring onion(s)
• 40 g cauliflower
• 2 tbsp sunflower oil
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 2 m.-large tomato(s)
• 2 tbsp oyster sauce (saus tiram)
• Marinade, rest of it (see preparation)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A delicious dish with tender meat and crunchy vegetables. Recipe from southern Chinese cuisine.

Cut the pork schnitzel into strips approximately 1 x 4 cm. Mix the ingredients for the marinade and marinate the meat in it for 1 hour. Mix the ingredients for the batter until smooth and form a runny batter. Depending on the flour’s ability to swell, add a little orange juice or wheat flour if desired. Be sure to mix well before use. For the pasta, bring the water to a boil and dissolve the chicken stock in it. Add the pasta and cook al dente according to the package instructions (approx. 5 to 7 minutes). Strain and drain well in a sieve. Reserve the stock. Spread the pasta on a fresh tea towel. Trim both ends of the onions and garlic cloves, peel them, and chop into small pieces. Wash the carrot, trim both ends, peel them, score them lengthwise, and slice diagonally into approximately 3 mm thick slices. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger ones crosswise, leaving smaller ones. Wash the spring onions, remove any wilted leaves, and cut into approximately 1 cm wide rings. Keep the white and green parts separate. From the washed cauliflower, cut off the required number of small florets with approximately 1 cm of stem from the edges. Rinse the florets thoroughly and blanch them in the pasta water for 3 minutes. For the sauce, wash the tomatoes, remove the stems, peel, quarter, deseed, and cut the quarters into small pieces. Mix 60 g of the pasta water with the sauce ingredients. Strain the meat and drain well. Add it to the batter in portions. Heat the frying oil in a wok or deep fryer to 190 degrees Celsius. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the carrots, the white parts of the spring onion, and sugar snap peas and stir-fry for 1 minute. Add the noodles and stir-fry for 2 minutes. Stir in the green parts of the spring onion and stir-fry briefly. Deglaze with the sauce, add the cauliflower, and simmer for 1 minute. Remove from the heat and cover to keep warm. Remove the meat pieces one by one from the batter with a fork and drop into the hot frying oil. Remove the light brown pieces from the oil and drain on kitchen paper. Arrange the colorful noodles and meat pieces on serving plates, garnish as desired, serve warm, and enjoy. * Recipes can be found here: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html