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- 400 GRAM WHEAT NOODLES
- 2 TBSP SESAME OIL
- 500 GRAM PORK FILLET,
in cubes
- 200 GRAM BOK CHOY, cut
- 1 ONION, chopped
- 1 SWEET PEPPER, cut
- 1 TOMATO, in cubes
- 2 TBSP TONKATSU SAUCE
- 2 TBSP SOY SAUCE
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- 500 GRAM CHICKEN BREAST FILLET, in cubes
- 2 TBSP SOY SAUCE
- PIECE OF GINGERROOT, grated
- 100 GRAM CORN STARCH
- 1 NORI SHEETS (dry seaweed), cut in small pieces
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Cook the wheat noodles
according to instructions on the package. In the meantime, fry the pork
fillet 5 minutes; add the tonkatsu sauce and simmer for 5 minutes more.
In a separate frying pan, in the sesame oil, fry the bok choy, onion
and sweet pepper. Add after 5 minutes the tomato and fry 2 minutes more.
Stir in the soy sauce. Put the noodles on top, spoon the pork over the
noodles and the vegetables on top of that.
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Mix the soy sauce with the ginger and marinate the
chicken in this mixture for half an hour. Mix the corn starch with the
seaweed and roll the chicken cubes through this mixture. Deep fry the
pieces until they are golden brown. Sprinkle with a little salt.
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