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Ingredients
| 250 g g | Wok Noodles
Wok Noodles (Whte) | ||
| 1 pinches pinch | Salt Salt | ||
| 20 g g | Ginger Ginger | ||
| 2 cloves clove | Garlic Garlic | ||
| 1 pieces piece | Onions Onion | ||
| 2 pieces piece | Pepper
Pepper (Green & Red) | ||
| 500 g g | Pork Filet Mignon Pork Filet Mignon | ||
| 5 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 4 tbsp tbsp | Soy Sauce Soy Sauce | ||
| 1 pinches pinch | Pepper Pepper | ||
| 300 ml ml | Vegetables broth Vegetables broth | ||
| 7 sprigs sprig | Coriander Coriander | ||
| 4 tbsp tbsp | Sherry Sherry |
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Create new shopping listFried Noodles with Asian Pork Fillet
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Method
- After soaking the pasta, soak in boiling, slightly salted water, then decant and coldly quench. Meanwhile, ginger and garlic peel and finely dice. Clean the onions and cut into rings. Peel, cut and cut the peppers. Wash the fillet, free from tendons if necessary, then cut into thin slices.
- Heat 2 tablespoons of oil in a wok or a pan and fry the tomato slices from each side for 1-2 minutes. Season with 2 tbsp soy sauce and pepper.
- Heat the remaining oil in a second pan and fry the noodles at medium heat for about 7 minutes. Remove meat from the wok and sauté the vegetables for 3 minutes. Strain the sherry and the broth, add the fillet and cook for 3 to 5 minutes. Season with the rest of soy sauce and pepper and serve with the fried noodles. Sprinkle with flaked coriander leaves.
