Juicy tomato noodles with Kailan served with XO pork and Cap Cay

Ingredients for 2 servings:

• 250 g pork schnitzel
• 1 tsp, heaped XO sauce
• 1 tbsp oyster sauce
• 1 tsp Umami seasoning, red
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 80 g pineapple pieces (can)
• 2 snake beans, approx. 80 cm
• 40 g carrot(s)
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• 1 small spring onion(s), only the green part
• 40 g mung bean sprouts
• 20 g onion(s), red
• 6 g garlic clove(s)
• 10 g ginger
• 1 small chili pepper(s), green
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves
• 3 m.-large tomato(s)
• 2 Pepper, red, long, mild to medium hot
• 8 m.-tall Kailan (Chinese broccoli)
• 400 g water
• 10 g vegetable stock powder
• 140 g Chinese egg noodles, round (Mi Telur Urai)
• 2 tbsp sesame oil, dark
• 30 g cooking water (from the pasta)
• 20 g pineapple juice (can)
• 2 tsp umami seasoning, crystalline
• 1 tsp bean paste, black, hot
• 1 tsp tapioca flour
• 1 tbsp rice wine, golden yellow (no mirin)
• Marinade (leftovers, see above)
• 1 tsp XO sauce
• 3 tbsp BBQ sauce
• 1 tbsp honey, dark
• 3 peppers, red, dried
• 3 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

A menu of 8 delicacies. Recipe from Hong Kong, China.

Flatten the pork cutlets slightly, halve lengthwise, and cut crosswise into strips approximately 2 cm wide. Mix the remaining ingredients with the meat to make a marinade and marinate the meat in it for 1 hour. For the Cap Cay, drain the pineapple pieces well. Wash all the vegetables. Cut the runner beans into pieces approximately 3 cm long. Peel the carrot and cut crosswise into slices approximately 3 mm thick. Separate the peppers from the stems, halve lengthwise, remove the seeds, and cut diagonally into strips approximately 1 cm wide. Halve the spring onion lengthwise and cut crosswise into pieces approximately 2 cm long. Drain the mung sprouts well. Peel and chop the onions, garlic cloves, and ginger. Cut the chili crosswise into thin slices. Discard the stem, leaving the seeds. To garnish, cut off the tops of the tomatoes and stand them upside down. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the serving dishes. Keep the rinsed flowers and leaves ready, if desired. For the pasta, peel the tomatoes, quarter them lengthwise, remove the seeds and cut the quarters into 5 mm pieces. Separate the peppers from the stems, halve them lengthwise, remove the seeds and cut them lengthwise into thin strips. Cut these crosswise into small pieces. Cut the large leaves off the kailan at the stem, leaving the small ones. Remove the leaf stalks and roughly chop the leaves. Cut off about 2 cm from the bottom of the stems and peel them from the 3rd leaf (from the bottom). Bring the water to a boil. Blanch the kailan stems for 3 minutes and steam the chopped leaves for 2 minutes. Dissolve the vegetable stock powder in the water and cook the egg-wheat noodles al dente according to the package instructions. Strain and set aside the stock. Fry the noodles on one side in the sesame oil. Add the tomato and pepper pieces to the noodles and continue to fry gently with the lid on. Now strain the meat and drain well. Mix all the ingredients for the Cap Cay sauce in a bowl until smooth. Make the meat sauce in the same way and keep warm. Cut the dried peppers crosswise into 3 cm pieces. Heat the sunflower oil in a wok until smoking point. Add the dried pepper pieces and fry until blackened. Then add the meat and stir-fry for 1 minute. Remove from the wok with a slotted spoon. Add the pineapple pieces and stir-fry until browned. Add the runner beans, carrot, and pepperoni and stir-fry for 1 minute. Add the onions, garlic cloves, ginger, and chili and stir-fry for 1 minute. Stir in the spring onions and mung bean sprouts, deglaze with the Cap Cay sauce, and simmer for 1 minute. Empty the wok mixture into the serving bowls with the tomatoes. Add the meat and drizzle with the meat sauce. Divide the noodles and kailan between 2 additional serving bowls and add a little of the noodle broth. Garnish with flowers and leaves, if desired, serve, and enjoy. Note: In the flowery Chinese culinary language, the above dish could also be called “of 1,000 delicacies,” because anything above 8 is referred to as 1,000.