Asian herb with smoked pork and potato noodles

Name: Asian herb with smoked pork and potato noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 piece(s) (approx. 20 g) Ginger; 4 discs detached pork chop; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp salt, pepper, sugar; 100-125 ml sweet-sour chili sauce; 2 TABLESPOONS Butter; 1 package (1 kg) Fresh pasta (refrigerated shelf); 1/2 bunch Parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 piece(s) (approx. 20 g) Ginger
4 discs detached pork chop
4 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp salt, pepper, sugar
100-125 ml sweet-sour chili sauce
2 TABLESPOONS Butter
1 package (1 kg) Fresh pasta (refrigerated shelf)
1/2 bunch Parsley

Directions

1
Onions peel, halve and in thin strips cut. Peel and finely dice the ginger. Cut Kasseler into large pieces. Heat 1 tbsp. oil in a wok or large pan with lid. Fry the smoked pork in it over high heat for 1-2 minutes on each side.
2
Take it out. Heat 1 tbsp. oil in the frying fat. Sauté onions, sauerkraut and ginger in it, while loosening it up. Season with salt, pepper and 1 pinch of sugar. Add 100 ml chilli sauce and 100 ml water, bring to the boil.
3
Cover and stew for about 10 minutes.
4
In the meantime, heat 2 tablespoons of oil and butter in a large coated pan. Fry the potato noodles for 8-10 minutes while turning.
5
Wash parsley, shake dry and chop coarsely. Fold the smoked pork loin into the sauerkraut and reheat. Season to taste with the rest of the chilli sauce and possibly salt and sugar. Arrange everything and sprinkle with parsley.