Quarter the fresh, peeled pineapple lengthwise, remove the central core running lengthwise, and slice the quarters crosswise into approximately 15 mm thick slices. Halve large pieces in the direction of the fibers. Drain canned pineapple and let it drip well. Fry the pieces in a pan with 2 tbsp of sunflower oil on both sides until light brown (caramelize) and keep warm.
Then slice the pork across the fibers into approximately 1 cm thick slices and chop them into pieces approximately 2 x 3 cm in size.
Peel and press the garlic cloves, slice the washed chili into thin slices crosswise. Discard stem and seeds. Mix garlic, chili, and soy sauces for the marinade and marinate the meat with it for 30 minutes.
In the meantime, cut off and peel the ends of the onion and garlic cloves, and chop them into small pieces. Slice the washed and peeled ginger crosswise into thin slices and process them into thin strips.
Slice the washed chili crosswise into thin slices. Discard stem and seeds. Trim approximately 5 cm from the bottom end of the washed and peeled carrot and process it into thin strips lengthwise. Slice the washed spring onion crosswise into thin rings.
Wash the tomato, remove the stem, peel, quarter lengthwise, remove the green stem end and seeds. Slice the quarters lengthwise into approximately 8 mm wide strips. Slice the washed peperoni diagonally into thin slices. Discard the stem.
Bring the water to a boil, dissolve the chicken bouillon in it, and cook the noodles in it for 2 to 3 minutes until al dente. Drain and reserve some noodle cooking water for the sauce. Blanch the washed broccoli florets in the remaining cooking water for 2 minutes.
Then drain the meat pieces well. Mix the weighed noodle cooking water with the drained marinade and the tapioca flour dissolved in rice wine to make the sauce and keep it ready.
Heat 2 tbsp of sunflower oil in the wok until very hot. Add the meat and stir-fry for 2 minutes over high heat. Remove the meat from the wok with a slotted spoon and keep it warm.
Add the remaining sunflower oil to the wok. Add onion, garlic cloves, ginger, and chili and stir-fry for 1 minute. Add the carrot strips and peperoni rings and stir-fry for 1 minute. Reduce the heat to moderate. Add spring onion and tomato pieces and mix. Then add the noodles and pour the sauce over them. Stir-fry for 2 minutes with the lid on.
Divide the colorful noodles, pineapple pieces, broccoli florets, and meat onto serving plates, garnish, serve hot, and enjoy.
Nutrition score
kcal
540
fat
28,98 g
protein
36,37 g
carbs
39,68 g
60 min. total time | 50 min. preparation time | Kochtopf
