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Spaghetti with Asian Strips

5 from 4 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 80 g Spaghetti
  • 1 tsp Salt
  • 200 g Pork tenderloin
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Sunflower oil
  • 10 g 1 piece of ginger peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 5 g 1 clove of garlic / peeled
  • 60 g 1 Onion peeled
  • 140 g 1 orange pepper, cleaned
  • 40 g 3 spring onions cleaned
  • 1 tbsp Dark soy sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 100 ml Water
  • 2 piece Basil tips for garnish
  • Sweet chili sauce

Instructions
 

  • Cook the spaghetti in salted water (1 teaspoon salt) according to the instructions on the package and pour it through a kitchen sieve. Wash the pork fillet, pat dry with kitchen paper, cut into strips and sprinkle with light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) for approx. Marinate for 30 minutes. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Peel the onion, cut in half, cut into slices and pull apart in strips. Clean, wash and cut into strips the orange peppers .. Clean and wash the spring onions and cut into rings. Heat the wok, add sunflower oil (1 tbsp), heat, add the marinated pork fillet strips, fry vigorously / stir-fry and slide to the edge of the wok. Gradually add the vegetables (diced ginger + diced garlic cloves + diced chili peppers + diced onion and paprika strips + spring onion rings) and stir-fry. Season with dark soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Pour in 100 ml water and simmer / reduce everything for 5 - 6 minutes. Add / fold in the spaghetti and warm up. Divide the spaghetti with Asian sliced ​​meat on 2 plates and garnish with a basil tip each, serve. Serve with sweet chilli sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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