Noodles with Ground Pork and Vegetables in Chinese Style

Ingredients

• 150 g Chinese cabbage (leaf)
• 150 g sugar snap peas
• 2 Spring Onions
• 200 g shiitake mushrooms
• 2 Garlic cloves
• 1 piece ginger
• 100 g mie noodles
• 150 g bamboo shoots (glass)
• 2 tbsp oil
• 700 g ground pork
• 3 tbsp Soy sauce
• 1 tsp Cayenne pepper
• 2 tbsp sesame oil
• Salt

Instructions

1. 1.

   Clean and wash the Chinese cabbage, then slice into strips. Wash and trim the sugar snap peas, cutting them diagonally in half. Trim and rinse the spring onions, slicing them thinly into rings. Clean the mushrooms and quarter them. Peel and finely dice the garlic and ginger.

2. 2.

   Cook the noodles in hot water according to package instructions. Rinse the bamboo shoots under cold running water and drain well.

3. 3.

   Heat the oil in a large pan or wok. Brown the ground pork until crumbly, seasoning with salt, soy sauce, and cayenne pepper; then remove it from the pan.

4. 4.

   Reheat sesame oil in the same pan or wok. Stir‑fry garlic, spring onions, ginger, mushrooms, sugar snap peas, Chinese cabbage, and bamboo shoots for 2–3 minutes while stirring. Add the browned pork and drained noodles, cooking for another 2 minutes. Season with soy sauce, salt, and cayenne pepper to taste, plate, and serve.