Fried noodles

Ingredients for 2 servings:

• 250 g pork
• 1 tsp soy sauce
• 1 tsp sherry
• salt and pepper
• 250 g pasta, e.g. soup noodles
• 1 tbsp oil
• 250 g bamboo shoots
• 100 g mushrooms
• 2 slices of ham
• 1 stalk(s) leek
• 2 slices of ginger
• 4 tbsp chicken broth (instant)
• 1 pinch of cornstarch
• 2 tbsp soy sauce, light
• 2 tbsp rice wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Chinese)

Cut the pork into thin slices and toss with the marinade prepared from the above ingredients. Add the noodles to boiling water, cook until tender, drain, and immediately toss with a tablespoon of oil. Then add them to a frying pan containing three tablespoons of heated oil and fry until golden brown. Remove and set aside. Wash and drain the spinach. Slice the bamboo shoots and cook in water for 10 minutes. Slice the mushrooms and cook in water for 15 minutes. Heat 3 tablespoons of oil in a second pan. Add the leek, cut into 3 mm pieces, and the ginger. Heat briefly and add the marinated pork. Fry this for 2-3 minutes, then add the bamboo shoots, spinach, mushrooms, and ham one after the other. Pour in 2 tablespoons of chicken broth. Thicken with the cornstarch mixed with a little water. Add another tablespoon of oil to the noodle pan, heat, and add the noodles again. Pour in the soy sauce, rice wine, and remaining chicken broth, and season with salt and pepper. Mix well and arrange in a warmed bowl. Top with the vegetable and meat mixture and serve hot.