Noodle Wok with Egg, Pork Tenderloin and Vegetables

Cook Mie pasta according to the instructions on the packet and drain. Beat eggs and whisk gently. Cut the pork tenderloin into strips. Clean / brush the mushrooms. Clean and wash pointed and yellow peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into rings. Heat the oil (2 tbsp) in the wok, add the beaten eggs and when they are fried tear them up and slide them to the edge of the wok. Add oil (2 tbsp) and fry the pork fillet strips / stir-fry and slide them to the edge of the wok. Now add the vegetables (brown mushrooms, pointed pepper diamonds, yellow pepper diamonds and spring onion rings) one after the other and stir-fry. Mix everything together and deglaze / season with sweet soy sauce (2 tbsp) and dark soy sauce (2 tbsp). Finally, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and instant chicken stock (1 teaspoon). Add / fold in the prepared pasta and heat briefly. Serve the noodle wok with egg, pork tenderloin and vegetables.