Szechuan noodles with pork fillet and chilies

Ingredients for 4 servings:

• 250 g noodles (Mie noodles, e.g. Bamboo Garden)
• 1 tbsp corn flour
• 2 tbsp rice wine, alternatively dry sherry
• 90 ml chicken broth
• 90 ml soy sauce, light
• 90 ml oil
• 3 chili peppers, fresh, green or red, chopped
• 3 garlic cloves, finely diced
• 5 cm ginger root, cut into very fine strips
• 500 g pork fillet(s), cut into thin strips
• 1 bell pepper(s), red, pitted and cut into short, thin strips
• 5 spring onions, cut diagonally into rings
• 200 g bamboo slices (bamboo shoots, jar), cut into strips, drained
• 1 slice(s) Chinese cabbage (2.5 cm thick), roughly chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A very tasty dish from China

Add the noodles to a pot of salted water and cook for about 2 minutes. Drain the noodles, set aside, and let cool. Combine the cornflour, rice wine or sherry, chicken stock, and soy sauce and set aside. Heat most of the oil in a wok. Fry the chilies, garlic, ginger, and pork fillet over high heat, stirring constantly, until the meat is nicely browned. Add the bell pepper and spring onions and stir-fry for another 2-3 minutes. Reduce the heat, then stir in the bamboo shoots and cook for another 1 minute. Stir through the cornflour mixture and add it to the wok. Cook everything over high heat for about 30 seconds. Add the Chinese cabbage, reduce the heat significantly, and stir in the cabbage until everything is well combined. Set the wok aside and keep warm. Now heat a second pan with the remaining oil and fry one portion of noodles at a time until lightly browned. Transfer to a plate. Finally, top the noodles with the pork fillet chili in the center and serve immediately.