Pasta dishes are always a good idea!
Cut the cutlets into narrow strips, the spring onions into fine rings. Coarsely slice the carrot. Cut the bell bell pepper into strips, the pineapple into small pieces. Drain the bean sprouts.
Heat the oil in a wok. Fry the meat until crispy, then remove from the wok again. Briefly sauté the vegetables in the remaining fat.
Extinguish with vinegar and clear soup. Add soy sauce and cook with closed lid for 10 minutes.
Add paradeis pulp. Mix cornstarch with wine and add. Stir and let it boil. Stir in the meat, season and cook at a low temperature.
Cook the noodles in plenty of salted water until al dente. Mix in the wok with the other ingredients, season again with saja and chili sauce. Serve hot.
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