Tagliatelle, Chinese

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g ribbon noodles
  • 600 g pork fillet (s)
  • 4 tablespoon olive oil
  • 1 bunch spring onion (s)
  • 1 carrot (s)
  • 2 bell peppers, red and green
  • 200 g soybeans - seedlins
  • 1 can pineapple, cut into pieces (580 gr.)
  • 2 tablespoon tomato paste
  • 0.5 ½ cup vinegar (fruit vinegar)
  • 0.5 liter ½ broth
  • 4 tablespoon soy sauce
  • 2 tablespoon cornstarch
  • 150 ml white wine
  • Sambal Oelek
  • salt and pepper
Tagliatelle, Chinese
Tagliatelle, Chinese
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Instructions

  1. Cook the pasta in salted water for 10-12 minutes, drain. Wash the meat, pat dry and cut into strips. Fry in hot oil, stirring constantly. Clean the onion, carrots and peppers and cut into thin strips. Add to the meat with the drained soybeans, fry briefly. Add the pineapple. Stir in tomato paste (let it caramelize briefly) and deglaze with fruit vinegar. Top up with the meat stock and season with soy sauce, salt and pepper.
  2. Mix the cornstarch with white wine until smooth, stir in and bring to the boil. Season with sambal and fold in the noodles. Heat everything together and serve. Goes well in a wok, but is not a must.

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