Products Needed:
short 1 lb (400 gm) rice noodles
5 tbsp vegetable oil
2/3 lb (300 gm) pork fillet
3 onions
2 cloves garlic
1 eggplants
1 sweet pepper
3 tbsp soy sauce
1 tbsp red wine
2 cups chicken stock
1 tsp gound ginger
salt to taste
2 tbsp mushrooms
1 tbsp wheat flour
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Directions: Boil noodles for 5 minutes, cast in a colander and let stay in warm place.
Fry chopped onion and garlic in 4 tablespoons vegetable oil. Add sliced pork, stir and fry.
Peel and dice eggplant, shred sweet pepper, Combine vegetables and meat mix and go on frying, stirring constantly. Add 2 tablespoons soy sauce, wine, 1 cup chicken stock, ginger, stir and stew for several minutes. Season with salt.
To make sauce, wash and peel mushrooms, slice them, cover with flour and fry in 1 tablespoon vegetable oil. Pour 1 cup chicken stock, 1 tablespoon soy sauce, add salt and stew, stirring, for 15-20 minutes.
While serving, put the noodles on a serving platter, place meat and vegetable mix over the noodles in heap, cover with mushroom sauce.
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