27 May 2024
2-face tagliatelle with pork and pak choi - recipe - photo: evelyn
2-face tagliatelle with pork and pak choi- recipe - photo: evelyn

2-face tagliatelle with pork and pak choi

40 min. total time

Ingredients for 2 portions

250 g Schweineschnitzel, fresh or frozen
1 Tbsp Bean paste (sweet-sour-spicy)
1 Tbsp Shan’shi Soy Sauce
1 Tbsp Rice wine (dark, homemade)
2 Pc Tomatoes (medium-sized)
2 Pinch Salt
2 Pinch Jalapeno Pepper
4 Head Pak Choi (Mustard cabbage, medium-sized, fresh)
1 Tbsp Sunflower oil
1 Tbsp Sesame oil

Ingredients for tde noodles

350 g Water
8 g Mushroom brotd (dried, homemade)
120 g Egg noodles (made from wheat flour, type ribbon noodles, China)
3 Tbsp Sunflower oil
1 Tbsp Sesame oil (dark)

Ingredients for tde sauce

2 Tbsp Ketchup
1 Tbsp Rice wine (dark, homemade)
0.5 Tsp Tapioca flour
40 g Noodle cooking water (see preparation)

Preparation

  1. Pound the pork schnitzel a little, halve lengthwise, and cut crosswise into 1 cm wide strips. Mix bean paste, soy sauce, and rice wine for the marinade and marinate the meat in it in the refrigerator overnight. Mix occasionally. Take out of the refrigerator the next day and bring to room temperature.
  2. Cut the washed tomatoes into slices and sprinkle with salt and jalapeno pepper.
  3. Bring water to a boil for the noodles. Dissolve the mushroom bouillon in it and cook the egg noodles al dente in it. Drain and reserve the cooking water. Heat 3 tbsp of sunflower oil together with 1 tbsp of sesame oil in a not too large pan and add the well-drained noodles. Fry on both sides at moderate heat until light brown with the lid on.
  4. Meanwhile, thoroughly wash the pak choi and separate the yellow leaves. Then separate the bottom 3 leaves. Cut off about 1 cm from the stem part of these leaves at the bottom and cut the remaining white and white-green part into about 1.5 cm pieces.
  5. Blanch the leaf parts in plenty of water for 1 minute and line the serving bowls with them and place the tomato slices next to them. Then blanch the chopped pieces for 1 minute and the remaining pak choi for 3 minutes. Keep everything warm.
  6. Drain the meat pieces and let them drain well. Mix the remaining marinade with the noodle cooking water, tomato ketchup, tapioca flour, and rice wine for the sauce. Bring to a brief boil and keep warm.
  7. Heat the remaining sunflower oil and sesame oil in a wok. Add the meat pieces along with the small pak choi pieces and stir-fry for 2 minutes. Immediately remove with a slotted spoon and distribute on the serving bowls. Add the sauce. Place the pak choi on the side. Cut the noodle flatbread in half and place it alongside (see photo).
  8. Serve hot and enjoy.

Nutrition score

kcal
516

fat
33,68 g

protein
32,67 g

carbs
26,76 g

40 min. total time | 40 min. preparation time | Kochtopf

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