19 July 2024
Deep-fried pork with Cap Cay and fried noodles. - recipe - photo: evelyn
Deep-fried pork with Cap Cay and fried noodles.- recipe - photo: evelyn

Deep-fried pork with Cap Cay and fried noodles.

60 min. total time

Ingredients for 2 portions

300 g Pork Schnitzel
1 Tbsp Oyster Sauce
1 Tbsp Spring Roll Sauce (China)
1 Pc Egg (Size S)
1 Pinch Chicken Brotd
100 g Tapioca Flour (or Cornstarch)
50 g Wheat Flour (Type 505)
250 g Frying Oil

Ingredients for Cap Cay

4 Pc Shallots (small, red)
30 g Carrot (coarsely grated)
10 g Garlic Cloves
60 g White Radish
40 g Corn Kernels (canned)
50 g Bell Pepper (red)
80 g Cauliflower Florets
2 Tbsp Sunflower Oil

Ingredients for Noodles

8 g Mushroom Brotd (Granules)
120 g Egg Noodles (about 6 mm wide, China)
300 g Water
3 Tbsp Sunflower Oil

Ingredients for tde Sauce

60 g Noodle Cooking Water (see preparation)
2 Tbsp Tomato Juice
1 Tbsp Rice Wine
2 Tbsp Corn Kernel Brine
1 Pc Chili (small, green, fresh or frozen)
60 g Tomato

Preparation

  1. Cut the fresh, slightly frozen or thawed schnitzel into strips about 1 cm wide. Trim the strips to about 3 cm in length. Mix oyster sauce and spring roll sauce for the marinade and marinate the meat pieces covered in the refrigerator overnight. Mix well at least 2 times.
  2. For the Cap Cay, trim the ends of the onions and garlic cloves, peel and cut into small pieces. Trim and peel the washed carrot at both ends. Grate the corresponding amount from the bottom. Cut the necessary amount of small cauliflower florets with about 1 cm stem from the washed cauliflower. Rinse and drain the florets well. Wash the horseradish, trim about 4 cm from the bottom and peel from the center downwards. Grate slices with a wavy slicer to the required amount. Cut about 1/3 of a washed bell pepper, remove seeds and white membranes, and cut the pepper into 1 – 2 cm pieces. Weigh the sieved corn kernels.
  3. Bring water for the noodles to a boil and dissolve the mushroom bouillon in it. Add the noodles and cook until al dente. Drain the cooking water and use it for the sauce.
  4. Weigh the cooking water for the sauce, mix in tomato juice, liquid from the corn kernels, and rice wine. Remove the stem from the tomatoes, wash, peel, quarter lengthwise, remove the green-white stem and seeds. Cut the quarters into about 5 mm dice. Cut the washed chili crosswise into thin slices, leave the seeds and discard the stem. Put everything in a small saucepan and bring to a boil. Remove from heat and set aside.
  5. Now crack the egg and whisk it with the chicken broth. Mix the mixture with the meat pieces. Mix the tapioca flour with the wheat flour and spread it on a flat plate.
  6. Heat 3 tablespoons of sunflower oil in a smaller pan, add the noodles and fry with a lid over moderate heat.
  7. Drain the meat pieces now. Heat the frying oil to 200 degrees. Roll the meat pieces in the flour mixture in 4 portions and fry until medium brown. Drain well and keep warm.
  8. Heat the remaining sunflower oil in a wok. Stir-fry the onions and garlic cloves for 1 minute, then add carrot, cauliflower florets, horseradish, bell pepper, and corn kernels. Stir-fry for 3 minutes. Deglaze with the Cap Cay sauce, mix well and simmer for 1 minute over reduced heat.
  9. Transfer the partially browned noodles to a cutting board and cut into bite-sized pieces with a large knife. Distribute on preheated serving plates. Place the Cap Cay and meat, garnish as desired, serve hot, and enjoy.

Nutrition score

kcal
2.052

fat
148,06 g

protein
52,25 g

carbs
124,88 g

60 min. total time | 60 min. preparation time | Bratpfanne

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