Pork in baskets of vermicelli

225 g egg noodles

Vegetable oil for frying

2 red bell pepper

1 red chili

3 boneless pork chops

2 Art. l. olive oil

4 peeled tomatoes, chopped quarters

1 red apple, peeled and sliced

2 Art. l. red currant jelly

green onions for decoration, salt

Boil noodles in salted water (5-7 min.), Stirring occasionally so it does not stick together. Fold in a colander and rinse. Put the pasta on a paper towel and leave overnight for drying.

Deep saucepan half full with oil and preheat it well. Lightly oil 2 wire colander, one smaller than the other. Fill the larger 2.5 cm layer of noodles, then gently press it on top of a smaller colander.

Hold both colander for pens, dip them in butter. Fry the vermicelli 3 min., Then remove. Ready baskets put on a paper towel.

Pepper and chili remove seeds and nastrogal. Pork chop strips.

In a large skillet, heat the vegetable oil, so that it almost began to smoke, pepper Put the pan and fry for 2 minutes., Then - the pork and cook, stirring occasionally, for 4 minutes. Add the tomatoes, apple, red currant jelly and cook for 1 minute. Fried mixture expanded in the basket and serve.