Spaghetti with Asian Strips

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.