Pork Mixture with Noodles

Instructions

• 1
  Place the rice noodles in a pot, pour boiling water over them so they are completely submerged, and set the pot aside for now.
• 2
  Cut the pork chops into thin slices about 2 mm thick (always cut the meat perpendicular to the muscle fibers). Place the slices in a small bowl, mix with 1 tablespoon of soy sauce, 1 tablespoon of oil, salt, and pepper, and put the bowl in the refrigerator.
• 3
  Now process the mushrooms and vegetables. Clean the white mushrooms and cut them into quarters. Peel the carrot and cut it into thin strips. Peel the onion and garlic, slice the onion thinly, and coarsely chop the garlic. Clean the ginger and cut it into small cubes. Separate the Chinese cabbage into white and green parts ⁠–⁠ cut the white part of the cabbage into smaller cubes (about 2 cm × 2 cm) and the green part into thicker strips.
• 4
  Prepare a small sealable jar with a capacity of about 200 ml and mix all the sauce ingredients in it.
• 5
  Take a large pan (ideally a wok) and heat 1 tablespoon of oil in it. Then add the sliced meat from the refrigerator to the pan and fry it for 2⁠–⁠3 minutes on high heat. Stir occasionally to sear it on both sides.
• 6
  Add the sliced mushrooms and salt to the pan and fry for another 3⁠–⁠4 minutes on high heat.
• 7
  Add the sliced carrot, white part of the cabbage, onion, garlic, ginger, and ground chili to the pan and fry everything for another 2⁠–⁠3 minutes on high heat.
• 8
  Add the green part of the cabbage to the pan and fry everything for another 1 minute on high heat.
• 9
  Pour the prepared sauce over the contents of the pan and heat everything for another 1 minute on high heat until the sauce thickens. Then turn off the heat.
• 10
  Drain the softened noodles in the pot, divide them into 4 portions, and serve with the finished pork mixture from the pan.