Contents
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Ingredients
Chinese noodles:
- 350 g Mie noodles
- 2 tsp Ground turmeric
- 4 tbsp Sunflower oil
Pork tenderloin:
- 500 g 1 pork tenderloin
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sherry
- 1 tbsp Tapioca starch
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 tbsp Peanut oil
Mixed vegetables:
- 200 g Small mushrooms
- 200 g 2 Onions
- 150 g Leek
- 150 g Chinese cabbage leaf hearts
- 150 g 1 Red pepper
- 150 g 1 yellow pepper
- 100 g 2 carrots
- 2 Garlic cloves
- 2 1 piece of ginger
- Red chilli pepper
- 2 tbsp Peanut oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
Egg:
- 2 piece Eggs
- 2 big pinches Coarse sea salt from the mill
- 2 tbsp Sunflower oil
Serve:
- Parsley stalks for garnish
- Sweet chili sauce
Instructions
Chinese noodles:
- Grind the Mie noodle in water with turmeric (1 teaspoon / for the yellow color) slowly simmer / cook until firm to the bite. Drain through a kitchen sieve, return to the hot saucepan and toss with sunflower oil (4 tbsp) to prevent them from sticking together.
Pork tenderloin:
- Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut first into slices and then into strips. The pork fillet strips with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), oyster sauce (1 tbsp), sherry (1 tbsp), tapioca starch (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper let the mill (3 big pinches) marinate for about 2 hours. Stir it every now and then. Pour peanut oil (1 tbsp) into the hot wok and fry about ¼ of the pork fillet strips vigorously in it / stir-fry and remove from the wok. Do the same with the rest (3 times).
Mixed vegetables:
- Clean / brush and quarter the mushrooms. Peel and quarter the onions and cut into strips / assemble apart. Clean and wash the leek and cut into rings. Cut the Chinese cabbage leaf hearts into strips. Clean and wash the peppers and cut into strips. Peel the carrots with the peeler, cut into thirds and cut into sticks. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Heat the peanut oil in the wok and fry the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes, two strips + leek rings + Chinese cabbage leaf hearts strips + paprika strips / red-yellow + carrot sticks, mushroom quarters) one after the other in it / stir-fry. With sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), oyster sauce (2 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and glutamate (1 tsp / alternatively 1 Teaspoon chicken stock instant) deglaze or season.
Egg:
- Beat the eggs and mix with coarse sea salt from the mill (2 big pinches). Put the egg mixture in a pan with hot sunflower oil (2 tbsp), bake a pancake, remove and tear into small pieces.
Serve:
- Add the pork tenderloin and egg to the mixed vegetables and stir-fry everything. Add / fold in the Mie noodle, heat and serve the Chinese noodles with pork fillet, mixed vegetables and egg in a wok, garnished with parsley. Sweet chilli sauce and possibly chopsticks are enough.
Nutrition
Serving: 100gCalories: 254kcalCarbohydrates: 2.3gProtein: 1.5gFat: 25.5g