Baked Pork Fillet with Mie Noodles

Parry / clean the pork fillet, wash, dry with kitchen paper and cut into cubes (approx. 2 cm). Marinate for about 20 minutes with sweet soy sauce (2 tbsp), soy sauce (2 tbsp) and sherry (2 tbsp). Mix the frying mix with water until it is viscous, pull the marinated pork fillet cubes through it and fry in a wok with hot peanut oil until golden-yellow. Place on the wok drainer and allow to drain. Bake all the pork fillet cubes one by one. Finally degrease on kitchen paper. Let the dried mushrooms swell in warm water for about 20 minutes. Cook the Mie noodles in hot salted water (1 teaspoon) for about 15-20 minutes, drain through a sieve and drain well. Remove / scoop out the oil from the roast pork in the wok except for 1 - 2 tablespoons, fry the lightly beaten eggs (2) in it, tear them apart and push them to the edge. Add the pasta and mushrooms and stir-fry everything for 2-3 minutes. Season with salt (1 pinch), pepper (1 pinch) and chicken broth (1 teaspoon instant). Serve the fried pork tenderloin with Mie noodles. Serve with sweet chilli sauce.