|
|
- 500 GRAM CHICKEN BREAST, in strips
- 500 GRAM EGG NOODLES
- BUNCH OF GREEN ONIONS, chopped
- 2 TBSP SOY SAUCE
- PIECE OF GINGER ROOT, grated
- 50 GRAM DRIED MUSHROOMS
- 1 TBSP SESAME OIL
- 100 GRAM BEAN SPROUTS
|
|
- 500 GRAM PORK, in strips
- 4 TBSP SWEET SOY SAUCE
- PIECE OF GINGERROOT, grated
- 2 CLOVES GARLIC, mashed
- 2 ONIONS, chopped
- JUICE OF 1 LEMON
- 4 TBSP TOMATO PUREE
- 4 TBSP SHERRY
- 1 TBSP SUGAR
- 200 GRAM BEEF STOCK
|
Fry the green onions 4 minutes, add the chicken and fry 5
minutes more. Add the soy sauce, the ginger, the mushrooms and the sesame
oil and simmer a few minutes. In the meantime, cook the noodles, drain them
and spread them out on a baking tray. Bake them 6 minutes at 200 degrees
Celsius. Add the bean sprouts to the chicken mixture and spoon this over the
noodles.
|
Mix the pork strip
with the soy sauce, gingerroot, 1 clove of garlic, one onion, half of
the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and
fry the pork strips with the marinade. Add half a cup of
water and simmer for 20 minutes. Transfer the pork to a baking tray and put
a few minutes under the grill until glazed. Prepare in the mean time the
sauce; fry the remaining onion a few minutes, add the stock, the sugar, the
tomato puree, the remaining lemon juice and the remaining garlic and simmer
for 10 minutes. Add the sherry. Serve the sauce with the pork.
|
