For 2 persons
- 180 gr egg noodles
- 300 g pork steak, in strips
- 80 gr sugar peas (sugar snaps)
- 1 large carrot, sliced
- 50 gr soy sprouts
- 1 red pointed pepper, in strips
- 1 clove of garlic
- 1 scoop stem ginger in syrup, finely chopped
- 1 dl of water
- 2 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 dl rice wine
- 1 tsp ginger powder
- 1 tbsp cornstarch
- 1 tbsp sambal
- Wok oil or coconut oil
- Drizzle of toasted sesame oil
Season the pork strips with pepper.
Bring water to a boil.
Mix water with rice wine, oyster sauce, soy sauce, cornflour and ginger powder. Mix well.
Cook the noodles according to directions, drain and drizzle with a little sesame oil.
Heat wok oil in the wok and fry the strips of meat in it for a few minutes. Remove from wok.
Put a little oil in the wok again and add the carrot, stir-fry for 3 minutes. Add the garlic and the sambal. Stir-fry for a minute.
Add the sweet peas and paprika, stir-fry for 2 minutes.
Add the stem ginger and the pork strips, stir and then add the soy sprouts. Mix and pour over with the sauce.
While stirring continuously, let it heat through for another minute.
Serve with the noodles.