Summary

Ingredients

• 500 g pork, tender
• 6 carrot (s)
• 3 bell pepper (s)
• 1 leek
• 1 packet peas, frozen
• 1 glass soybeans
• 1 jar bamboo shoot (s)
• 1 glass corn on the cob
• 1 bottle soy sauce, light
• 1 tablespoon balsamic vinegar
• 1 tablespoon oil
• 2 cloves garlic
• 1 piece (s) ginger, the size a walnut
• Sambal Oelek
• 3 tablespoon pepper - grains, black
• 4 port. Noodles (Mie - noodles)

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Instructions

1. Cut 500g pork into very thin slices. In a bowl, combine 4 tablespoons light soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon oil, and 2 chopped garlic cloves. Add the pork and stir to coat thoroughly. Refrigerate for 2 hours.
2. While the pork marinates: Cut 6 carrots into sticks, 3 bell peppers into pieces, and 1 leek into slices. Halve the corn on the cob. Set the vegetables aside.
3. Cook the noodles according to the packet instructions.
4. In a small dry stainless steel pan over medium heat, toast 3 tablespoons black pepper grains for 2-3 minutes, stirring occasionally. Remove from heat and crush the pepper.
5. Heat a large pan over medium-high heat. Add the marinated pork with its marinade and the crushed pepper. Fry until the pork reaches an internal temperature of 63°C (145°F), about 7-10 minutes. Remove and keep warm.
6. In the same pan over medium-high heat, gradually add the carrots, bell peppers, and leek. Cook for 5-7 minutes, stirring occasionally. Season to taste with additional light soy sauce, sambal oelek, and minced ginger (roughly walnut-sized).
7. Add the cooked noodles, soybeans, bamboo shoots, corn, and cooked pork to the pan. Stir to combine and heat through for 2-3 minutes over medium heat. Serve.