Chinese-Style Noodles with Ground Pork and Vegetables
- Napa cabbage (about 150 grams)
- 150 grams Snow peas
- 2 scallions
- 200 grams shiitake mushrooms
- 2 garlic
- 1 piece ginger
- 100 grams Udon Noodle
- 150 grams Bamboo shoots (from a jar)
- 2 tablespoons vegetable oil
- 700 grams ground pork
- 3 tablespoons soy sauce
- 1 generous pinch cayenne pepper
- 2 tablespoons sesame oil
Trim, rinse and cut the Napa cabbage into strips. Rinse, trim and halve the snow peas diagonally. Trim, rinse and cut the scallions into thin rings. Trim the mushrooms and cut into quarters. Peel and finely chop the garlic and ginger.
Soak the noodles in hot water according to package directions. Rinse the bamboo shoots with cold water and drain.
Heat the vegetable oil in a large frying pan or wok. Add the ground pork and cook until crumbly fry, season with salt, soy sauce and cayenne pepper, then remove.
Heat the sesame oil in a frying pan or wok. Add the garlic, scallions, ginger, mushrooms, snow peas, cabbage and bamboo and stir-fry 2-3 minutes while stirring. Add the cooked ground pork and noodles and cook for another 2 minutes. Season with soy sauce, salt and cayenne pepper to taste, arrange on plates and serve.