27 May 2024
Exotic-spicy glass noodle pan with pork. - recipe - photo: evelyn
Exotic-spicy glass noodle pan with pork.- recipe - photo: evelyn

Exotic-spicy glass noodle pan with pork.

40 min. total time

Ingredients for 2 portions

250 g Pork Schnitzel (fresh)
2 Tbsp Teriyaki Sauce
1 Tbsp ShanÂ’shi Soy Sauce
30 g Onions (small, red)
10 g Garlic Cloves
15 g Ginger
1 Pc Chili (small, green, fresh or frozen)
2 Pc Peppers (red, medium, mild to medium spicy)
40 g Horseradish (white)
40 g Carrot
1 Pc Spring Onion (medium)
2 Tbsp Sunflower Oil
2 Tbsp Sesame Oil (dark)
2 Pinch Salt
2 Pinch Pepper

Ingredients for tde Mushrooms

4 g Mushroom Bouillon (dried)
4 Pc Shiitake Mushrooms (dried, medium)
200 g Water

Ingredients for tde Glass Noodles

100 g Glass Noodles (made from corn flour)
5 g Chicken Stock Bouillon
250 g Water

Ingredients for tde Sauce

50 g Soaking Water (from tde mushrooms)
1 Tbsp Bean Paste (sweet-sour-spicy)
2 Tsp Szechuan Pepper

Preparation

  1. Lightly pound the pork schnitzels, halve them lengthwise, and cut them crosswise into strips about 1.5 cm wide. Mix teriyaki sauce and soy sauce and marinate the meat with it.
  2. For the mushrooms, bring water to a boil, dissolve the mushroom bouillon in it, and pour it over the mushrooms. Let soak for 30 minutes.
  3. In the meantime, bring water to a boil for the glass noodles, dissolve the chicken bouillon in it, add the noodles and cook until al dente. Trim the noodles slightly with scissors. Drain and let them drain well.
  4. For the vegetables, peel and roughly chop the onions and garlic cloves. Cut the washed and peeled ginger into thin slices crosswise. Crush large slices. Slice the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Cut the washed peperoncini diagonally into slices about 5 mm thick. Leave the seeds and discard the stems. Wash, peel, and cut/shred the burdock root and carrot into thin strips. Cut the washed spring onion crosswise into thin pieces. Keep the green and white parts separated.
  5. Drain and let the meat pieces drip dry. Gently squeeze the soaking water from the mushrooms, cut the caps into strips, and discard the tough stems. Mix the corresponding amount of mushroom broth with Szechuan pepper, bean paste, and the remaining marinade for the sauce.
  6. Now heat the sunflower oil in a wok until hot, add the meat pieces, and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon. Add the sesame oil and let it heat up. Add onions, garlic cloves, ginger, and chili and stir-fry for 1 minute. Add peperoncini, burdock root, carrot, the white parts of the spring onion, and the mushroom strips and stir-fry for 2 minutes. Mix in the noodles and the green parts of the spring onion. Deglaze with the sauce and simmer over low heat for 1 minute. Season with salt and black pepper, freshly ground, to taste.
  7. Fold in the meat pieces, serve immediately in the pan with a large spoon, and enjoy!

Nutrition score

kcal
536

fat
22,92 g

protein
29,94 g

carbs
51,61 g

40 min. total time | 40 min. preparation time | Schaumlöffel

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