Pork with noodles, bamboo and mango – Pad Phet Muh Sei Not Mai

Ingredients for 2 servings:

• 150 g pork fillet(s) in one piece
• 2 tbsp teriyaki sauce
• 2 tbsp fish sauce, light
• ½ black pepper
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 tsp sugar
• 3 tbsp sunflower oil for stir-frying
• 150 g bamboo shoot(s), whole
• 1 small chard, ripe
• 1 snake bean(s), approx. 80 cm
• 1 pepper, red, long, medium hot
• 1 Pepper, green, long, mild
• 150 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 35 g Chinese egg noodles, round, dried
• 2 tbsp sauce (Saus Teriyaki Bawang, see note)
• Marinade, the rest of it (see above)
• 4 tbsp curry paste, yellow, spicy, hot (see appendix)
• 4 tbsp cooking water from the pasta
• 1 tsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

A spicy main course with yellow curry paste.

Cut the thawed (if frozen) pork fillet into 8 mm thick slices across the grain, preferably using a bread and sausage slicer. Cut these crosswise into approximately 2 x 3 cm pieces. Mix all of the remaining meat ingredients into a marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. For the vegetables, dry the rinsed bamboo shoot and cut into fine strips (approx. 4 x 4 mm). Trim both ends of the washed mango, peel, and fillet it. Cut the fillets into approximately 8 mm cubes. Cut the washed snake beans diagonally into approximately 3 cm long pieces. Halve the washed chili peppers lengthwise. Remove the stems, seeds, and membranes, and cut lengthwise into thin strips. Strain the meat pieces through a coarse sieve and allow to drain well. Use the marinade for the sauce. For the noodles, bring the water to a boil, dissolve the mushroom stock in it, and cook the noodles for 2 minutes until al dente. Strain the noodles and spread them out on a preheated serving dish. Drizzle with the teriyaki sauce and scatter the mango cubes. Mix all the sauce ingredients together and set aside. To stir-fry, heat the sunflower oil in a wok until very hot. Add the meat and stir-fry for 90 seconds. Remove from the wok with a slotted spoon. Add the sauce, bamboo shoots, and snake beans. Reduce the heat to low and sauté for 2 minutes, stirring occasionally. Stir in the meat. Immediately remove the mixture from the wok and spread it out on a serving dish, garnish with the chili pepper threads, serve, and enjoy. Note: Saus Teriyaki Bawang is a teriyaki sauce infused with garlic and onion flavor. It is also highly recommended for salads. Appendix: Yellow curry paste, see: https://www.chefkoch.de/rezepte/4335741728641960/Gelbe-Currypaste-Krank-Gaeng-Garieh.html