Schweinehack-Reisnudel-Pfanne mit Tofu
- Cover rice noodles 200 g in hot water, soak ⏲ 8–10 minutes until pliable but still firm. Drain and set aside.
- In a small bowl, whisk soy sauce 45 ml, fish sauce 15 ml, brown sugar 15 g, and rice vinegar 15 ml. Set aside.
- Heat 1 tbsp of neutral oil 30 ml in a large pan or wok over high heat. Add ground pork 250 g, break up, and cook ⏲ 4–5 minutes until browned and cooked through.
- Push pork to one side, add tofu 200 g, garlic cloves 3, ginger 15 g, and the white parts of scallions 3. Stir-fry ⏲ 2 minutes until fragrant.
- Push everything to one side, crack eggs 2 into the empty space, scramble briefly, then mix through.
- Add carrot 1, cabbage 200 g, and red bell pepper 1. Stir-fry ⏲ 2–3 minutes until just starting to soften but still has bite.
- If using, add bean sprouts 150 g and stir-fry ⏲ 1 minutes. Add the drained noodles.
- Before adding the sauce, scoop out a plain portion for the kid — noodles, pork, tofu, veg, no sauce. Toss lightly with a splash of soy sauce if she likes a little flavor, or leave completely plain.
- Pour the sauce mixture over the remaining noodles in the pan, toss well over high heat ⏲ 1–2 minutes until everything is coated and glossy.
- Serve topped with the green parts of the scallions and wedges of lime 1. Optional sriracha or chili flakes on the side for those who want heat.
Serves 3