Chinese egg noodles with pork and shrimp

Ingredients for 4 servings:

• 12 shrimp (frozen)
• 300 g roast pork
• 500 g Chinese egg noodles
• 60 ml oil (peanut oil)
• 2 garlic cloves, chopped
• 1 tbsp sauce (bean sauce), black
• 1 tbsp soy sauce
• 1 tbsp sauce (ginger chili sauce)
• 1 tbsp vinegar (wine vinegar)
• 60 ml chicken stock
• 1 jar soy sprouts
• 3 spring onions, thinly sliced
• Coriander, fresh, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Get a roast pork from the butcher (or a leftover of about 300g) cut into thin slices (when I make a roast pork, I always freeze a few slices for this dish). Thaw the frozen shrimp (preferably pre-cleaned ones, e.g. from Aldi). Devein if necessary. Cook the noodles in a large pot until al dente and drain. Heat the oil in a wok, add the garlic, and cook over high heat, stirring. Add the shrimp and pork and fry for 1 minute. Then add the noodles, sauces, vinegar, and stock to the wok and heat over high heat for 2-3 minutes, stirring constantly, until the sauces are completely absorbed. Add the bean sprouts and spring onions and cook for 1 minute, stirring constantly. Transfer the dish to a serving platter and garnish with coriander.