Asian low carb noodle pan



For the pork tenderloin:

Ingredients (4 people)
800 g pork fillet
Maldon Sea Salt
Sesame oil

For the pasta pan:

Ingredients (4 people)
250 g konjac glass noodles
250 g herb mushrooms
5 vine tomatoes
1 small piece of ginger
50 ml soy sauce
1/2 tsp sesame seeds
1/2 teaspoon black cumin
1/2 teaspoon coriander seeds, coarsely ground
1 lime
Coconut oil
Olive oil

To serve:

Ingredients (4 people)
100 g baby chard


Sear the pork fillet on all sides in a pan with a little sesame oil. Then place in an oven dish and cook in the oven at 100 °C for 60 minutes until pink. To serve, cut the meat into fine strips.
Put the konjac noodles in a sieve, rinse under running water and drain. Wash the tomatoes, cut the flesh from the core with a knife and then dice. Cut the herb mushrooms into not too large, approx. 3 mm thick slices.
First, fry the herb mushrooms briefly and hot in a little coconut oil, then add the tomatoes and rice noodles. Deglaze with the soy sauce. Finely chop the ginger and add to the noodle pan with the sesame seeds, black cumin and coriander. Remove the zest from the lime with a knife, cut in half and slice. Add the lime pieces to the dish and drizzle with olive oil.
To serve, sprinkle the chard over the dish.