Asian marinated pork skewer with chinese wok vegetable

Cut each fillet steak into 6 equal pieces. Clean the lime, grate the green skin of the lime and squeeze the fruit (keep the juice separate).

Mix the lime zest with the shichimi togarashi, the oil, pepper and salt. Mix with the fillet cubes and baste the satéprikkers.

Boil the wholemeal spaghetti with salt in 12 minutes until al dente. Cook the sweet potato spaghetti for the last 5 minutes. Let it drain well.

Meanwhile, heat the grill pan and grill the skewers in approx. 8 min. Brown and done. Times regularly.

Remove the stalk of the red pepper, halve the pepper lengthwise and remove the seed lists with a sharp knife. Slice the flesh finely.

Cut the spring onions into rings. Heat the rest of the oil in the stir-fry stir-fry the wok vegetable with the pepper and half of the spring onions 5 min.

Drain the spaghetti, drain well and mix with the dressing and 2 tbsp (retained) lime juice (for 4 people). Season with pepper.

Divide the spaghetti mix over deep plates, scoop the vegetables, add the skewers and sprinkle with the rest of the spring onions.