Chinese Pork Fillet with Vegetables and Egg Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork tenderloin (s), cut into strips
- 2 tablespoon sherry
- 2 tablespoon sauce (teriyaki sauce)
- 1 teaspoon sugar
- 1 teaspoon cornstarch (Gustin)
- 1 bunch spring onion (s), cut into strips
- 250 g oyster mushrooms or brown mushrooms, cut into strips
- 1 red pepper (s), cut into strips
- 3 clove (s) garlic, finely chopped
- 100 ml chicken broth
- 1 tablespoon sauce (teriyaki sauce)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cornstarch (Gustin)
- pepper
- 250 g noodles (e noodles), cooked
- 100 g cashew nuts
- 5 tablespoon oil (sesame oil)
Print Recipe
Pin Recipe Instructions
- Make a marinade of 2 tablespoons sherry, 2 tablespoons teriyaki sauce, 1 teaspoon sugar and 1 teaspoon Gustin and marinate the pork fillet strips in it for about 30 minutes.
- Heat the dry wok strongly, add the sesame oil and heat. Fry the marinated pork fillet strips in portions for approx. 3-4 minutes while constantly stirring the pan. Brown and remove from the wok.
- Add spring onions, mushrooms, paprika strips and garlic cloves and stir-fry in the wok for approx. 3 minutes. Also remove and set aside with the meat.
- Mix the chicken broth, 1 teaspoon teriyaki sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon Gustin and pepper together and bring to the boil in a wok. Add the meat, vegetables, the boiled egg noodles and the cashew nuts. Bring to the boil briefly and serve immediately.
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