|300 g||egg noodles|
|250 g||pork tenderloin|
|5 tbsp||light soy sauce (divided)|
|1 tbsp||corn starch|
|1 tbsp||rice wine|
|3 tbsp||vegetable oil (divided)|
|5 tbsp||dark soy sauce|
|2 tsp||sesame oil|
|80 g||bean sprouts|
|green onions for serving|
A light and refreshing drink to go with the ultimate order-in comfort-food. Spicy ginger and fresh lime juice are the best to take you straight out of a food coma!
Finely slice green onions into rings and set aside. Mix light soy sauce, starch, mirin, and some vegetable oil in a large mixing bowl. Cut pork into equal-sized pieces and toss in marinade. Let marinate for approx. 15 min.
Add water to a large saucepan and bring to a boil. Add egg noodles and cook for approx. 6 – 8 min., or until al dente. Drain and set aside in a bowl with cold water.
For the sauce, add remaining light soy sauce, dark soy sauce, sugar, and sesame oil to a small bowl and stir to combine. Season with pepper and set aside.
Heat remaining vegetbale oil in large frying pan set over medium-high heat. Add pork tenderloin and fry for approx. 3 min. Add cooked egg noodles and sauce and toss to coat. Fry for approx. 2 min., then reduce heat to low-medium. Add bean sprouts and sliced green onions and toss. Serve with additional green onions on top. Enjoy!