Pork Stir Fry with Noodleswith Pork Luncheon Meat, Chinese Cabbage, and Tomato
- 25 min
- 5 persons
- 200 g Tulip Jamonilla®
- 600 g chinese cabbage
- 250 g noodles
- 3 tbsp oil
- 1 clove garlic
- 5 mushrooms
- 1 tomato
- 1 tsp salt
- 2 tsp soy sauce
- 1 tbsp potato starch
Prepare the filling
- Cook the noodles according to the cooking instructions.
- Cut the pork luncheon meat into thin, rectangular slices.
- Slice the cabbage and mushrooms thinly and mince the garlic.
- Blanch the tomatoes in boiling water for 30-60 seconds. Transfer the tomatoes to cold water to peel off the skin. Cut into wedges and remove the seeds.
Stir fry the ingredients
- Place a wok or large sauté pan over medium-high heat and add oil and garlic.
- Sauté the garlic until light brown. Add the Chinese cabbage a let it collapse for a bit.
- Add the mushrooms and cook until soft. Then add the tomato wedges and the pork luncheon meat. Fry for two minutes.
- Season the stir fry with salt and soy sauce to get the desired flavor.
- Thicken the sauce by adding the potato starch and a bit of water.
- Toss in the cooked noodles and stir for a couple of minutes to mix all the ingredients and re-heat the noodles.
- Serve hot with freshly cut herbs.
To help cook the vegetables at the same rate, make sure to cut them into similar-sized pieces.
Swaps and substitutions
You can easily swap out the ingredients if you feel like something else – Here’s a couple of ideas for what to put in a stir fry.
Meat: Luncheon meat, chicken, sausages, tofu, beef, or shrimp.
Vegetables: Cabbage, onions, bell pepper, mushrooms, carrots, sugar snap peas, or broccoli.
Garnish: Cashew nuts, peanuts, sesame seeds, lime wedges, cilantro, basil, green onions,
Stir fry rice or noodles with the rest of the ingredients or serve on the side.