Kung Bao-style pork with colorful fried noodles

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 2 pinches of salt
• 1 tbsp mushroom flavored soy sauce (Kecap Jamur)
• 1 tbsp cornstarch
• 5 peppers, red, dried
• 50 g spring onion(s), white part only
• 30 g onion(s), red, small
• 2 medium-sized garlic cloves
• 15 g ginger
• 40 g carrot(s)
• 40 g celery stalks, frozen
• 1 tsp herbs de Provence
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (type spaghetti)
• 2 tbsp sesame oil, light
• 40 g peanuts, blanched, roasted, unsalted
• 8 allspice berries
• 1 tbsp sugar, fine
• 1 tbsp rice vinegar, dark, mild
• ½ tsp tapioca flour
• 1 tbsp white wine, fruity
• 5 tbsp cooking water
• n. B. Flowers (Pepper-) for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

A spicy menu from China’s Szechuan cuisine.

Cut the pork fillet into approximately 1.5 cm cubes. For the marinade, mix all the ingredients and rub the marinade into the meat. Marinate for 1 hour at room temperature. For the vegetable kung bao, use scissors to cut the peppers crosswise into approximately 2 cm long pieces. Cut the washed spring onion into approximately 2 cm long pieces. Thinly slice the peeled onions, garlic cloves, and ginger crosswise. Quarter large slices. Preheat serving plates and bowls. For the noodles, wash and peel a carrot, and grate it diagonally using a coarse grater. Bring to a boil in a saucepan with the celery stalks, the herbs de Provence, and 350 g of water. Dissolve the broth in it and cook the egg noodles al dente according to the package instructions. Strain and reserve 5 tablespoons of the cooking water for the spices. Heat the sesame oil in a small pan, add the noodles and vegetables, and fry over 75% heat until crispy on one side. Crush the allspice berries, mix them with the remaining spice ingredients in a small bowl, and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot, then brown the meat cubes all over and remove from the wok. Add the remaining sunflower oil to the wok and heat to high heat. Add the pepper pieces and stir-fry until blackened. Then add the meat, spring onions, onions, garlic, and ginger. Stir-fry for 2 minutes, then add the peanuts and stir-fry for another minute. Deglaze with the spices and simmer for 1 minute. Slide the noodle flatbread onto a cutting board, break into bite-sized pieces, and divide them between serving plates. Transfer the finished kung bao to the serving bowls and garnish as desired. Serve as a main course and enjoy. Note: The blackened peppers are for flavor and appearance only. They should not be eaten. For those who like it spicy: The kung bao can be cooked with up to 15 dried peppers according to the recipe above.