Pineapple Mince Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g Chinese e noodles, (Mie)
- 1 spring onion (s)
- 150 g bean sprouts
- 1 small Can / s pineapple, in pieces
- 1 carrot (s)
- 1 piece (s) ginger, fresh (small )
- 1 small can coconut milk
- Chili Sauce, (Sweet Chili Sauce)
- 150 g minced meat
- soy sauce
- Curry powder
- Sambal Oelek
- Fish sauce
- Oil, (wok oil)
Print Recipe
Pin Recipe Instructions
- Season the minced meat with a dash of dark soy sauce and place in the fridge. Cut the carrots and spring onions into small strips, finely chop the ginger. Prepare the pasta according to the instructions on the packet.
- Heat three tablespoons of wok oil and three tablespoons of soy sauce in the wok and fry the minced meat until crumbly. Now stir in 3 tablespoons of sweet chili sauce. Remove the meat and set aside.
- Fry the carrots in a little wok oil, when they are translucent, add the spring onions, ginger and bean sprouts. Fry everything well and season with curry powder and fish sauce.
- Add the coconut milk and turn the temperature down. Let simmer for about 10 minutes.
- Stir in the pineapple and meat, stir in one or two scoops of pineapple juice and simmer for another 5 minutes. Finally, distribute the noodles in the wok and stir-fry for about 1 minute over high heat. If you like it spicy, you can also add sambal oelek to taste.
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