Szetschuan – Noodles with Pork Tenderloin and Chillies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g noodles (Mie noodles, e.. Bamboo Garden)
- 1 tablespoon corn flour
- 2 tablespoon rice wine, alternatively dry sherry
- 90 ml chicken broth
- 90 ml soy sauce, light
- 90 ml oil
- 3 chilli pepper (s), fresh, green or red, chopped
- 3 clove (s) garlic, finely diced
- 5 cm ginger root, cut into very fine strips
- 500 g pork fillet (s), cut into thin strips
- 1 red pepper (s), pitted and cut into short, thin strips
- 5 spring onions, cut diagonally into rings
- 200 g bamboo slices (bamboo shoots, lass), cut into strips, drained
- 1 slice / n Chinese cabbage (2.5 cm thick), roughly cut
Print Recipe
Pin Recipe Instructions
- Put the pasta in a saucepan with salted water and cook for about 2 minutes. Drain the pasta, set aside and let cool.
- Mix the corn flour, rice wine or sherry, chicken broth and soy sauce and set aside as well.
- Heat most of the oil in a wok. Fry the chili peppers, garlic, ginger and pork tenderloin over high heat, stirring constantly, until the meat is nicely browned. Add the peppers and spring onions and stir-fry for another 2-3 minutes. Reduce the heat, then fold in the bamboo shoots and fry for 1 min. Now stir the cornmeal mixture and also add to the wok. Cook everything over high heat for about 30 seconds. Add the Chinese cabbage, reduce the heat significantly and fold in the cabbage until everything is well mixed together. Set the wok aside and keep it warm.
- Now heat a second pan with the remaining oil and fry 1 portion of pasta in each until it is lightly browned. Put on a plate. Finally, pour the pork tenderloin chili in the middle of the pasta and serve immediately.
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