Chinese ribbon noodles

Ingredients for 4 servings:

• 250 g tagliatelle pasta
• 600 g pork fillet(s)
• 4 tbsp olive oil
• 1 bunch of spring onions
• 1 carrot(s)
• 2 bell peppers, red and green
• 200 g soybean sprouts
• 1 can pineapple, in pieces (580 gr.)
• 2 tbsp tomato paste
• ½ cup(s) vinegar (fruit vinegar)
• ½ liter broth
• 4 tbsp soy sauce
• 2 tbsp cornstarch
• 150 ml white wine
• Sambal Oelek
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook noodles in salted water for 10-12 minutes, drain. Wash meat, pat dry, and cut into strips. Fry in hot oil, stirring constantly. Clean onion, carrots, and bell peppers and cut into thin strips. Add to the meat along with the drained soybeans and fry briefly. Add pineapple. Stir in tomato paste (let it caramelize briefly) and deglaze with fruit vinegar. Top up with meat broth and season with soy sauce, salt, and pepper. Mix cornstarch with white wine until smooth, stir in, and bring to a boil. Season with sambal and fold in noodles. Heat everything together and serve. This works well in a wok, but it’s not a must.