Blanch the tomato briefly (pour scalding water over it), rinse in cold water and peel off the skin. Quarter, core and coarsely dice the flesh. Cut the pork tenderloin into 5 mm thick strips and the shallot into wedges. Bring plenty of salted water to the boil in a pot and cook the pasta in it according to the instructions (about 4 minutes) until al dente. Drain and leave to drain. Meanwhile, heat the sesame oil in a wok pan. Add the pork tenderloin strips and shrimp and stir-fry until hot. Add the sprouts, diced tomatoes and shallots and fry briefly. Add chili sauce, coconut milk, oyster sauce and sugar and mix everything well. Add the cooked, drained egg noodles and season with salt and pepper. Arrange the dish in bowls or deep plates and serve sprinkled with chopped chives.
Preparation Tip:
FOR SPECIAL HURRY Depending on your preference, either dice an unpeeled tomato or process a peeled tomato from a can.
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