Pork with spicy noodles and Cap Cay

Ingredients for 2 servings:

• 250 g pork schnitzel
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, round (Mi Telur Urai)
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 60 g pineapple pieces (can)
• 40 g carrot(s)
• 1 small spring onion(s)
• 1 small chili pepper(s), green
• 1 Pepper, green, long, mild
• 1 pepper, red, long, mild to medium hot
• 2 leaves of frisée lettuce
• 2 m.-large tomato(s), oblong
• Marinade, the rest of it (see above)
• 30 g cooking water (from the pasta)
• 1 tbsp sauce (bulgogi sauce)
• 1 tbsp light soy sauce
• 2 tbsp tomato juice
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

A particularly delicious main course from the cuisine of southern 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 noodles, bring the water to a boil. Dissolve the mushroom stock powder in the water and cook the egg-wheat noodles according to the package instructions, minus half a minute, until just al dente. Strain and set aside the stock. Shorten the noodles slightly and fan them out on a fresh tea towel. For the vegetables, peel and chop the onions, garlic cloves, and ginger. Set aside the pineapple chunks, well drained, and wash the remaining vegetables. Peel and coarsely grate the carrot. Halve the spring onion lengthwise and slice crosswise into thin pieces. Cut the chili pepper crosswise into thin slices, discarding the stems but leaving the seeds. Separate the chili peppers from the stems, halve lengthwise, remove the seeds, and cut diagonally into strips approximately 1 cm wide. To garnish, line one side of the serving bowls with the washed lettuce leaves. 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 lettuce leaves. Strain the meat, let it drain well, and use the rest of the marinade for the sauce. Mix all the ingredients for the sauce in a small bowl and set aside. Heat 2 tablespoons of the sunflower oil in a wok until smoking point. Add the meat and stir-fry until all the pieces of meat are lightly browned. Immediately remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and let it heat up. Add the vegetables and stir-fry for 60 seconds. Remove from the wok and set aside. Add the sesame oil to the wok and heat. Add the noodles and fry for 1 minute. Deglaze with the sauce and arrange the vegetables over the noodles. Cover and simmer for 2 minutes. Divide the stir-fry mixture among serving bowls, add the meat, serve, and enjoy. Accompany with a cold beer.