Szechuan fried noodles

Ingredients for 2 servings:

• 120 g pork fillet(s)
• 1 tbsp soy sauce, light
• ½ tsp sugar
• 1 bunch of spring onions
• 1 slice(s) fresh ginger, 3 mm thick
• 200 g mung bean sprouts
• ½ tsp bean sauce, hot, alternatively 1 chili pepper, chopped
• 4 tbsp peanut oil or other high-heat oil
• n. B. Salt
• 90 g pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

can be eaten warm or cold as a kind of pasta salad.

Cut the pork into matchstick-sized strips and place in a bowl with the soy sauce, sugar, and a pinch of salt; mix well. Finely chop the spring onions, keeping the white and green parts separate. Finely chop the ginger. Add 2 tablespoons of oil to a wok and stir-fry the mung bean sprouts for a few minutes until they begin to become translucent. Remove and set aside. Add 1 liter of water to a saucepan. Bring to a boil, add 1 teaspoon of salt and the noodles, and simmer over low heat for 10 minutes. Meanwhile, add another 2 tablespoons of oil to the wok and briefly fry the white parts of the spring onions and the ginger over high heat. Add the hot bean sauce (or chili pepper) and the meat, and continue stirring until the meat has browned. Drain the noodles in a colander and add them to the wok along with the green parts of the spring onions, the mung bean sprouts, and 50 ml of water, and return to the heat. Note: In China, an additional 30 g of Zha Cai (pickled mustard vegetables, also called Szechuan pickles) cut into strips are added to this dish.