Fried Chinese egg noodles with pork

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried, (Mi Telur Urai)
• 250 g pork shoulder, fresh or frozen
• 3 tbsp sunflower oil
• 2 tbsp Soy sauce (Kecap Tim Ikan 2) Recipe in my profile
• 2 tbsp sweet and sour hot sauce
• 1 tbsp sesame oil, light
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small carrot(s)
• 10 g ginger root, fresh or frozen
• 1 spring onion(s)
• 2 m.-large tomato(s), fully ripe
• 1 small chili pepper(s), green, fresh or frozen
• 1 Pepper, red, long, mild
• Marinade (collected)
• 2 tbsp soy sauce
• 1 tsp chicken stock powder, strong bouillon
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A quick noodle dish that’s not too much work, tastes good, and is filling. Recipe from Canton, China.

Freeze the fresh pork and thaw the frozen pork. Cut the meat across the grain into approximately 4 mm thick slices. Halve large slices. Mix the pork with the marinating ingredients and marinate for 2 to 4 hours at room temperature, stirring occasionally. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash and peel the fresh ginger, and cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen pork and thaw. Wash the spring onions. Remove any wilted leaves. Cut the spring onions into approximately 10 mm wide rings. Keep the white and green parts separate. Remove the stems from the tomatoes. Peel the tomatoes, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise. Wash the chili pepper and cut them crosswise into thin slices, leaving the seeds and discarding the stem. Remove the stems from the peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strips. Drain the marinated pork and reserving the marinade. Cook the noodles in plenty of salted water for 2 minutes until al dente, drain well, fan them out, and trim them slightly with scissors. Mix the seasoning ingredients and set aside. Heat 2 tablespoons of sunflower oil in a wok until very hot and add the pork. Stir-fry the meat for 1 minute and immediately remove it from the wok with a slotted spoon. Add the remaining sunflower oil and return to the heat. Add the onion, garlic, and ginger pieces and stir-fry for 30 seconds. Then add the carrots, peppers, chili, and white spring onions and stir-fry for 1 minute. Add the noodles and meat and mix well. Finally, add the chopped tomatoes and green spring onions and mix well. Drizzle with the seasoning and mix well. Remove everything from the heat, divide among serving bowls, garnish, and serve warm. Link for Kecap Tim Ikan 2: https://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.ht