Noodles with Beef and Vegetables from the Wok

Ingredients

• 250 g Mie noodles (Asia store)
• 200 g pork (cut into strips)
• 200 g fresh spinach leaves
• 150 g soy sprouts
• 1 small cucumber
• 2 stalks lemongrass (Asia store)
• 2 red chilies
• 1 green chili
• 2 cloves garlic
• 2 shallots
• 1 piece fresh ginger (≈2 cm)
• 6 tbsp oil
• 2 tbsp Soy sauce
• Salt

Instructions

1. 1.

   Bring lightly salted water to a boil, add noodles, let them cook and turn off the heat. Cover the pot with a lid and let the noodles stand for 4 minutes. Then strain through a sieve. Slice the pork into thin strips and marinate in soy sauce. Rinse the spinach, separate larger leaves, wash and dry by spinning.

2. 2.

   Wash the cucumber, halve it, remove seeds and slice thinly. Wash the lemongrass, trim ends and finely chop the rest. Wash chilies, halve them, remove seeds and cut into thin strips. Peel garlic and press through a mortar. Peel ginger and finely chop. Peel shallots and dice finely.

3. 3.

   Heat oil in a wok or deep pan and stir-fry the pork with soy sprouts until crisp. Add lemongrass, chili, garlic, shallots and ginger and continue stir-frying. Add cucumber and cook everything for 1 minute. Add spinach and simmer while stirring until it wilts. Toss in noodles and mix well. Season with salt and remaining soy sauce and serve immediately.