Fried noodles are a classic of Asian cuisine! They pair perfectly with crunchy vegetables and juicy pork tenderloin.
Ingredients
- Chow mein noodles – 250 g
- Vegetable broth – 300 ml
- Spring onion – 1 piece
- Red bell pepper – 1 piece
- Garlic cloves – 2 pieces
- Mixed peppercorns – 1 teaspoon
- Oil – 4 tablespoons
- Pork tenderloin – 500 g
- Sherry – 4 tablespoons
- Soy sauce – 3 tablespoons
- Salt – 1 pinch
- Fresh cilantro – 3 tablespoons
- Fresh ginger – 20 g
- Green bell pepper – 1 piece
Preparation
Step 1: Cook the Noodles Cook the noodles according to the instructions on the package in boiling, lightly salted water. Then drain the water from the noodles and rinse them with cold water. Peel and finely chop the ginger and garlic. Clean and slice the spring onion into rounds. Clean the bell pepper, remove the seeds, and cut it into diamond-shaped pieces.
Step 2: Fry the Pork Tenderloin Wash the pork tenderloin, remove any tendons if necessary, and slice it thinly. Heat 2 tablespoons of oil in a wok or frying pan and fry the pork slices for 1-2 minutes on each side, seasoning with 2 tablespoons of soy sauce and mixed peppercorns.
Step 3: Combine the Dish Ingredients Heat the remaining oil in another frying pan and fry the noodles, tossing them, over medium heat for about 7 minutes. Remove the meat from the wok, then stir-fry the vegetables in the wok for 3 minutes, tossing them. Add sherry and broth, return the meat to the wok, and simmer covered for 3-5 minutes. Season with the remaining soy sauce and mixed peppercorns. Serve the dish with fried noodles and cilantro leaves.
