Asian pork tenderloin macaroni

Asian pork tenderloin macaroni

Fried macaroni is a classic of Asian cuisine! It tastes delicious with crispy vegetables and juicy pork tenderloin.


  • Chow mein noodles – 250 g
  • Vegetable broth – 300 ml
  • Spring onion – 1 piece
  • Red bell pepper – 1 piece
  • Garlic clove – 2 pieces
  • Mixed peppercorns – 1 teaspoon
  • Oil – 4 tablespoons
  • Pork tenderloin – 500 g
  • Sherry – 4 tablespoons
  • Soy sauce – 3 tablespoons
  • Salt – a pinch
  • Fresh coriander – 3 tablespoons
  • Fresh ginger – 20 g
  • Green bell pepper – 1 piece


Cook the noodles in boiling, lightly salted water according to the instructions on the package. 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 onions into rings. Clean the bell pepper, remove the seeds, and cut it into diamond-shaped pieces.

Wash the pork tenderloin, remove any tendons if necessary, and then slice it into thin slices. Heat 2 tablespoons of oil in a wok or skillet and fry the pork slices for 1-2 minutes on each side, seasoning with 2 tablespoons of soy sauce and pepper.

Heat the remaining oil in another skillet and fry the noodles, turning, over medium heat for about 7 minutes. Remove the meat from the wok, then fry the vegetables in the wok for 3 minutes, turning. Add sherry and broth, then add the meat again and cook covered for 3-5 minutes. Season with the remaining soy sauce and pepper. Serve the dish with fried noodles and coriander leaves.

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