Chinese noodle pan

Ingredients for 1 servings:

• 120 g lean pork
• 50 g leek
• 50 g carrot(s)
• 30 g sugar snap peas
• 2 tsp vegetable oil or olive oil
• 5 g sesame
• 5 g cashew nuts
• 3 tsp soy sauce
• 1 tsp fresh ginger
• salt and pepper
• 30 g Chinese egg noodles
• 50 ml vegetable broth, instant
• 75 g bell pepper(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the noodles according to the package instructions and drain. Deseed the bell pepper, wash it with the leek and carrots, and cut into small pieces. Wash the snow peas. Wash the meat, pat it dry, and cut into fine strips. Marinate in soy sauce and pepper. Peel the ginger and finely dice it (or use powder). Stir in the broth. Heat the oil in a pan or wok and fry the meat, stirring constantly. Add the vegetables and ginger and sauté briefly. Briefly toast the nuts and sesame seeds. Then mix in the noodles and season with salt and pepper.