Croissant Noodle Pan with Chinese Cabbage and Pork Meat

5 from 3 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 150 g Croissant noodles
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Olive oil
  • 250 g Pig meat
  • 200 g Chinese cabbage leaf hearts
  • 100 g 2 Onions
  • 10 g 1 Red chilli pepper
  • 400 g 1 can of tomatoes finely chopped
  • 2 tbsp Sunflower oil
  • 200 ml Clear meat stock (1 teaspoon instant stock)
  • 4 tbsp Cooking cream
  • 1 tsp Mild curry powder
  • 1 tsp Sweet paprika
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 4 Stalk Parsley for garnish


  • Cook the croissant noodles in salted water (1 teaspoon salt) with turmeric (1 teaspoon) according to the instructions on the package, pour them through a kitchen sieve, return them to the hot pot and mix with olive oil (1 teaspoon) so that they do not stick together. First cut the Chinese cabbage leaf hearts into strips and then into small diamonds. Peel the onions, cut in half, cut into thin slices and pull apart in strips. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, fry the pork meat until crumbly and remove. Add the vegetables (Chinese cabbage leaf hearts cut as small diamonds, onions cut into strips and chilli pepper finely diced), briefly sear / stir-fry and add the seared pork meat. Deglaze / pour in the clear meat broth (200 ml), fold in the can of finely chopped tomatoes (400 g) and the cooking cream (4 tablespoons) and add mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), coarse sea salt from the mill Season (3 big pinches) and colored pepper from the mill (3 big pinches). Simmer everything for about 15 minutes until the liquid has almost boiled off. Add / fold in the croissant noodles, heat, fill the pasta plate and garnish with parsley, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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