| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | oil |
| 1 x ca. 450 g | Boneless pork, cut in 3/4 |
| | Inch cubes |
| 3 | onions finely diced |
| 3 | Medium tomatoes, peeled, Chopped |
| 30 Milliliter | garlic |
| | salt |
| 1 | red chilli fresh |
| | pepper |
| 2 Teelöffel | lemon juice |
| 2 Teelöffel | sugar |
| 1 Esslöffel | Worcestershire Sauce |
| | water |
| 12 x ca. 30 g | Uncooked flat noodles |
| 1 1/2 Tasse | cheddar cheese shredded |
| | Formatted by Millie Ellis |
|
Heat oil in a large saucepan. Add pork, onions and tomatoes, crush garlic with a pinch of salt; add to pork mixture. To handle fresh chilies, cover your hands with rubber or plastic gloves. After handling chilies, do not touch your face or eyes, Cut chilies in half; remove seeds and pith. Cut in thin slices. Add to pork mixture. Season with salt, pepper, lemon juice, sugar and worcestershire sauce. Cover and cook over low heat 30 minutes. Meanwhile, bring salted water to a boil; add noodles, cook 10 minutes or until tender dreain. Stir drained noodles and cheese into pork mixture.
|
|
Anmerkungen zum Rezept:
keine |
