Pork cutlets from the wok

Name: Pork cutlets from the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red and green peppers (approx. 200 g each); 1 Onion; 1 glass (330 ml) Bamboo Shoots; 300 g Pork tenderloin; 1 TABLESPOON Sunflower oil; 1 glass (420 g) Korma spicy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Chuka Soba Noodles; 7-10 Tbsp Coriander

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red and green peppers (approx. 200 g each)
1 Onion
1 glass (330 ml) Bamboo Shoots
300 g Pork tenderloin
1 TABLESPOON Sunflower oil
1 glass (420 g) Korma spicy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Chuka Soba Noodles
7-10 Tbsp Coriander

Directions

1
Clean and wash the peppers. Peel onion. Cut paprika and onion into strips. Drain the bamboo shoots. Wash the meat, dab dry and cut into thin slices. Heat oil in a pan.
2
Fry the meat for approx. 5 minutes, turning it well. After 3 minutes add paprika, onion and bamboo. Stir in the sauce, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. In the meantime prepare noodles in boiling salted water according to package instructions.
3
Arrange noodles and shredded food on plates. Garnish with coriander.