Thai noodles, fried, with broccoli and pork fillet

Ingredients for 4 servings:

• 400 g tagliatelle or other pasta
• salt water
• 300 g pork fillet(s)
• 3 spring onions
• 3 cloves garlic
• ½ pepper, red or 1/4 lantern chili
• 4 tbsp oil
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tsp, levelled sugar
• 3 tsp, heaped cornstarch
• 125 ml vegetable broth or meat broth
• 300 g broccoli, possibly more, up to 500 g
• ½ tsp curry (Thai curry, red)
• ½ tsp curry (Thai curry, yellow)
• 1 salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Mince the pork, broccoli, and spring onions. Cut the meat into strips, the broccoli into florets (thinly slice the stems), and the onions diagonally. Cut the garlic and chili into very thin strips. Cook the noodles in salted water and drain. Sauté the garlic and chili with 2 tablespoons of oil in a wok, add the meat, and fry for 3-4 minutes. Remove the meat and set aside. Add the broccoli to the same oil and cook with the vegetable stock for 3-4 minutes. The broccoli should not be fully cooked, i.e., should be firm to the bite. Then add the oyster sauce and fish sauce, sweetening with a little sugar if desired. Season the meat with salt and pepper, then add the spring onions. Then season with both curry powders. Mix the cornstarch with lukewarm water and add to the pot. Bring to a gentle boil. In a second wok, fry the drained noodles with 2 tablespoons of oil and add 1 tablespoon of soy sauce. First, place the noodles on the plates, then top with the meat and broccoli.