Two-faced noodles with pork

Ingredients for 2 servings:

• 400 g water
• 8 g beef broth powder
• 100 g Chinese egg noodles, dried
• 180 g pork schnitzel, fresh or frozen
• e.g. peanut oil
• 75 g mung bean sprouts
• 2 spring onions, fresh
• 30 g red pepper threads
• 12 sugar snap peas, green, fresh
• 20 g ginger threads, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• Salt and pepper, black from the mill
• 1 pinch(s) of sugar
• 1 tsp soy sauce, light
• 1 tsp soy sauce, sweet
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 80 g coconut water (Asian shop, drinks)
• 20 g orange juice
• 2 tbsp lemon juice
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp chicken broth (strong bouillon)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• e.g. Tabasco (a few drops, see note)
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A fried noodle dish, crispy on both sides and juicy and soft on the inside.

Heat the water and dissolve the beef broth in it. Break up the noodles slightly and add the pieces to the boiling water. After two and a half minutes, drain the noodles, drain well, and spread them out on a fresh tea towel. Freeze the fresh pork cutlets, or thaw the frozen ones. Cut the frozen cutlets into thin strips, approximately 3 x 3 mm. Cut the strips crosswise into 3 mm long pieces. Mix the marinade ingredients together and marinate the pork in it for 30 minutes. Meanwhile, for the sauce, combine the ingredients from coconut water to chicken broth in a small saucepan and bring to a simmer. Dissolve the tapioca flour in the rice wine and add it to the sauce a teaspoon at a time, stirring constantly. When the sauce has a pleasant color and texture (like thin honey), stop the process and discard the remaining rice wine mixture. Season the sauce with salt and Tabasco and set aside. The vegetables are a basic ingredient for this dish and can be supplemented with carrots, leeks, bok choy, etc. The important thing is that everything should be more or less cut into threads. Rinse the mung bean sprouts and steam them in a sieve for 3 minutes. Wash the spring onions and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin threads. Keep the green-white and white parts separate from the green parts. Remove the stems from the peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strips. Weigh the required amount and keep them ready. Wash the snow peas, snip off both ends, and remove the strings on both sides. Halve larger pods diagonally. Wash and peel the fresh ginger, then cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Trim both ends of the garlic cloves, peel them, and cut them into thirds lengthwise and crosswise. Heat 2 tablespoons of peanut oil in a wok, add the marinated meat and its marinade, and stir-fry over high heat until the meat cubes are fried all over. This should happen after 2 minutes at the latest. Remove the cubes from the wok with a slotted spoon and set aside. Add 2 tablespoons of peanut oil to the wok and heat. Add the garlic cloves and fry until light brown. Then add the white and white-green onion strands and the ginger. Stir-fry for 1 minute. Add the chili pepper strands and the snow peas and stir-fry for another minute. Deglaze with the sauce and stir in the meat, the green onion strands, and the mung bean sprouts. Remove from the heat and keep the lid on. Heat a smaller pan (approx. 20 cm) with 3 tablespoons of peanut oil and add the noodles, spreading them evenly over the pan. Flatten slightly with a spatula. Fry until the bottom noodles are light brown. Then, using a plate, turn the noodle cake over and fry the other side until crispy and brown. Cut the noodle cake in half and divide it between serving bowls. Spread the pork mixture and sauce over the top, garnish, and serve warm. Note: Add the seasoning after the sauce is cooked. The sauce should be slightly spicy, but not hot. In China, a hot chili-pepper sauce is used, which can be difficult to obtain and is often made at home. If you can only get medium-hot to hot peppers, this ingredient is obsolete.