Pork stir-fry with noodles

Instructions

• 1
  Place the rice noodles in a pot, cover them completely with boiling water, and set the pot aside for now.
• 2
  Cut the pork chops into thin slices, about 2 mm thick (always cut the meat against the grain). 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 fridge.
• 3
  Now prepare the mushrooms and vegetables. Clean the mushrooms and cut them into quarters. Peel the carrots and cut them into thin strips. Peel the onion and garlic, slice the onion thinly, and roughly chop the garlic. Peel 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 (approx. 2 cm × 2 cm) and the green part into thicker strips.
• 4
  Prepare a small sealable jar with a volume of approximately 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 fridge to the pan and sauté it for 2⁠–⁠3 minutes over high heat. Stir occasionally to sear it on both sides.
• 6
  Add the sliced mushrooms and salt to the pan and sauté for another 3⁠–⁠4 minutes over high heat.
• 7
  Add the sliced carrots, the white part of the cabbage, onion, garlic, ginger, and ground chili to the pan and sauté everything for another 2⁠–⁠3 minutes over high heat.
• 8
  Add the green part of the cabbage to the pan and sauté everything for another 1 minute over high heat.
• 9
  Pour the prepared sauce over the contents of the pan and heat everything for another 1 minute over high heat until the sauce thickens. Then turn off the heat.
• 10
  Drain the softened noodles from the pot, divide them into 4 portions, and serve with the finished pork stir-fry from the pan.