Asian herb with Kasseler to fried potato noodles

Name: Asian herb with Kasseler to fried potato noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 500 g tripped chop of Kasseler; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 100 ml sweet-sour chili sauce for chicken; 2 TABLESPOONS Butter; 1 package (1 kg) Schupfnudeln; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1/2-1 TEASPOON Cayenne pepper; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
500 g tripped chop of Kasseler
4 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
100 ml sweet-sour chili sauce for chicken
2 TABLESPOONS Butter
1 package (1 kg) Schupfnudeln
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1/2-1 TEASPOON Cayenne pepper
7-10 Tbsp Sugar

Directions

1
Onions peel, in strips cut. Halve the slices and cut into slices. Heat 1 tablespoon of oil in a frying pan or large frying pan. Fry the sliced pork in it over high heat for 1-2 minutes on each side, remove. Add the sauerkraut, onions and 1 tbsp. oil to the hot frying fat, fry while turning until the liquid has evaporated. Stir in chilli sauce and 100 ml water and continue frying until the sauce caramelises slightly brown
2
In the meantime, heat 2 tablespoons of oil and 2 tablespoons of butter in portions in another, coated pan. Fry the potato noodles for 8-10 minutes while turning, season with salt and pepper and keep the finished potato noodles warm. Wash parsley, shake dry, pluck off leaves and chop coarsely
3
Add the smoked pork loin to the sauerkraut, season with cayenne pepper, sugar and salt if necessary, reheat the smoked pork loin. Serve the Asian cabbage, cured pork and potato noodles, sprinkle with parsley