Step 1/4
- 4 green onions
- 1 tbsp light soy sauce
- 1 tbsp corn starch
- 1 tbsp rice wine
- 1 tbsp vegetable oil
- 250 g pork tenderloin
- cutting board
- knife
- large mixing bowl
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.
Step 2/4
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.
Step 3/4
- 4 tbsp light soy sauce
- 5 tbsp dark soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- pepper
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.
Step 4/4
- 2 tbsp vegetable oil
- 80 g bean sprouts
- green onions for serving
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!
