John Myers
Ingredients for 6 servings:
- 600 g pork, shredded
- 500 g vegetables, Chinese / mushrooms
- 1 jar mung bean sprouts
- 1 jar bamboo shoot(s)
- 300 g noodles (wide wok noodles)
- 5 tbsp soy sauce
- 2 tsp paprika powder, hot
- 1 tsp sweet paprika powder
- 1 tsp curry
- 3 m.-sized onion(s)
- 2 small garlic cloves
- 2 tbsp olive oil
- 3 m.-sized eggs
- 2 pinches of salt
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Total time approx. 1 hour 10 minutes
First, fry the minced meat in the oil until well-seared. Then finely chop two onions – slices are sufficient – then add the garlic cloves. If you like, you can finely chop them or press them through a press. When the meat is the desired browning, season with soy sauce and various spices. Finally, add the bamboo shoots and mung beans and cook for about 5 minutes. Remove the meat from the wok and place it in a bowl. Without wiping the wok, add the last onion – sauté briefly until translucent, and then add the vegetables. Fry everything until no more liquid comes out and the meat slowly begins to brown. In the meantime, crack the eggs into a bowl and mix with soy sauce and a little salt. Cook the noodles in salted water according to the package instructions, drain, and let rest for a while. When the vegetables are ready, add the scrambled eggs and cook them for a good 3-4 minutes. Then add the noodles and meat and fry everything together again.
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