I first cook the noodles in plenty of salted water, about 3 minutes shorter than intended in the cooking instructions, and then drain them. I clean the vegetables, halve the zucchini and cut them into slices, cut the peppers into strips, the onions into wedges, and the garlic and chilli into fine cubes.
Then I heat some clarified butter in a deep pan. I season the pork medallions on both sides with salt and pepper, sear them and take them out of the pan.
In the remaining frying fat, I gradually fry the vegetables. First I put the zucchini, then the peppers, the onions and finally the chilli and garlic in the pan, swirling well over and over again, seasoning the vegetables with salt and pepper and then taking them out of the pan.
I remove the roast with the white wine, let it reduce a little and then add the onion soup and cream. While stirring, I let it simmer for a few more minutes and season the sauce again with salt, pepper and a pinch of cayenne pepper.
In a baking dish (for my single portion I use a lasagne dish) I first layer the pasta and vegetables. I put the pork medallions on top.
I pour the onion and cream sauce over everything and sprinkle with some grated Emmental cheese.
I bake the dish in the oven preheated to 200 ° C (top / bottom heat) for a good 20 minutes and then serve it.