Pineapple and mince pan

Ingredients for 2 servings:

• 150 g mie noodles
• 1 spring onion(s)
• 150 g soy sprouts
• 1 small can of pineapple, in pieces
• 1 carrot(s)
• 1 piece(s) fresh ginger root (small piece)
• 1 small can of coconut milk
• Chili sauce, (sweet chili sauce)
• 150 g minced meat
• Soy sauce
• curry powder
• Sambal Oelek
• fish sauce
• Woköl

Instructions

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

Wok dish

Season the minced meat with a dash of dark soy sauce and refrigerate. Cut the carrots and spring onions into small strips, and finely chop the ginger. Prepare the noodles according to the package instructions. Heat three tablespoons each of wok oil and soy sauce in a wok and fry the minced meat until crumbly. Stir in three tablespoons of sweet chili sauce. Remove the meat and set aside. Fry the carrots in a little wok oil. When they are translucent, add the spring onions, ginger, and bean sprouts. Sauté everything well and season with curry powder and fish sauce. Add the coconut milk and reduce the heat. Simmer for about 10 minutes. Stir in the pineapple and meat, stir in one or two ladles of pineapple juice, and simmer for a further 5 minutes. Finally, scatter the noodles in the wok and stir-fry over high heat for about one minute. If you like it spicy, you can add sambal oelek to taste.