Menadonese ginger pork
Tinaransay

Ginger chicken noodles

• 600 GRAM PORK LOIN, in large cubes
• PIECE OF GINGERROOT, grated
• 1 ONION, chopped
• 2 RED CHILLIES, chopped
• 4 KAFFIR LIME LEAVES
• 1/2 TSP TURMERIC POWDER
• 3 STALKS LEMON GRASS, bruised

• 400 GRAM CHICKEN BREAST, in strips
• 2 CARROTS, cut in strips
• 1 GREEN PEPPER, cut in strips
• 100 GRAM DRIED MUSHROOMS, soaked and cut
• PIECE OF GINGERROOT, chopped
• 150 GRAM WHEAT NOODLES
• 2 TBSP SOY SAUCE
• 2 TBSP CHILI SAUCE
• 3 CUPS STOCK

Grind the ginger, onion and chillies and stir fry 3 minutes. Add the pork, the lime leaves, lemon grass and turmeric and salt and pepper to taste and stir-fry 5 minutes more. Add half a cup of water and simmer for 5 minutes. Take out the lemon grass and the lime leaves.

Stir fry the carrots, green pepper and ginger 3 minutes, add the chicken and stir fry 3 minutes more. Add the rest of the ingredients and cook a few minutes until the noodles are done.