Japanese stir-fried noodles with pork tenderloin and shrimp
Ingredients
- 100 g pork tenderloin
- 8 cooked shrimp (orange)
- 100 g Soba noodles (Japanese buckwheat noodles)
- 2 mild green chili peppers or 1/2 regular green pepper (or red pepper)
- 4 scallions (green onions)
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
- mung bean sprouts (preferably fresh)
- 1 egg
- pickled ginger
Sauce
- 1/4 cup (60 ml) light soy sauce
- 2 teaspoons sugar
Preparation
Slice the pork tenderloin into thin slices and bring it to room temperature. Thaw and rinse the shrimp if frozen, then pat them dry.
Prepare the sauce: In a small saucepan, bring soy sauce and sugar to a boil. Reduce heat and simmer for 5-7 minutes or until the sauce thickens (be careful not to burn it).
Cook the Soba noodles according to package instructions (e.g., 2 minutes in boiling water), drain in a sieve, and rinse with cold water.
Add thinly sliced green chili pepper or diced regular pepper to the noodles. Add finely chopped white parts of scallions and cut green parts into larger pieces. Mix everything together.
Lightly toast the sesame seeds (be careful not to over-toast as they will become bitter) in a dry pan, then set aside.
Heat a wok or large pan over high heat, add oil, and once hot, add the pork tenderloin slices. Stir-fry over high heat, stirring constantly, for about 1-2 minutes until the meat changes color from red to brown. Remove the pork tenderloin to a plate.
Add the mixed noodles, shrimp, and mung bean sprouts to the wok, stirring constantly, fry for about 2-3 minutes.
Add the sauce, egg, and pork tenderloin back to the wok and stir-fry for another 1 minute.
Sprinkle with sesame seeds and serve with pickled ginger.
