2-faced noodles with pak choi and chicken breast potpourri

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 8 g ginger
• 40 g carrot(s)
• 60 g pineapple pieces (can)
• 1 pepper, red, long, mild to medium hot
• 1 tbsp teriyaki sauce
• 1 tsp, leveled baking powder
• 1 tbsp egg white
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (ribbon noodles)
• 2 small pak choi
• 1 m.-sized tomato(s)
• 40 g tomato juice
• 1 tbsp teriyaki sauce
• 80 g cooking water (from the pasta)
• 4 tbsp sunflower oil
• 1 tbsp sesame oil
• 4 tbsp peanuts, blanched, roasted, salted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

An exotic potpourri alla Nonya. Served in Bali, Indonesia.

Cut the thawed chicken breast across the grain into approximately 4 mm thin slices (best done with a bread and sausage slicer), then cut crosswise into 2 cm wide strips and let thaw. Peel the onions and garlic cloves and roughly chop. Cut the peeled ginger across the grain into thin slices. Quarter large slices crosswise. Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom up. Strain the pineapple pieces, drain well, weigh them, and halve them along the grain. Cut the washed bell peppers diagonally into approximately 3 mm wide pieces, remove the seeds, and discard the stems. Mix all the marinade ingredients together and marinate the chicken pieces for 1 hour at room temperature, stirring occasionally. For the pasta, bring the water to a boil and dissolve the mushroom broth in it. Add the pasta and cook until al dente according to the package instructions. Strain, setting aside the pasta and broth. Blanch the washed and trimmed bok choy in the noodle cooking water for 2 minutes. For the sauce, remove the stalk from the tomato, wash, skin, quarter lengthwise, and remove the green and white stalk and seeds. Cut the quarters into cubes approximately 6 mm in size. Mix the tapioca flour with the rice wine to form a smooth sauce. Mix in the tomato juice, teriyaki sauce, pasta cooking water, and diced tomatoes. To fry, strain the chicken pieces and drain well. Fry the tagliatelle noodles in a small pan with 2 tablespoons of the sunflower oil until light brown on both sides. Heat 2 tablespoons of the sunflower oil and the sesame oil in the wok until very hot and add the chicken pieces. Stir-fry for 1 minute. Remove with a slotted spoon and drain well over the wok. Reduce the heat slightly. Add the onions, garlic cloves, ginger, carrot, pineapple, and peppers and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Finally, mix in the chicken pieces. Place the drained bok choy on the serving plates. Halve the fried noodle flatbread crosswise and place it next to the bok choy. Pour the stir-fried mixture onto both sides of the bok choy, garnish with peanuts, serve, and enjoy. Enjoy! Note: The chopsticks are only meant to indicate that this dish from modern Balinese cuisine is of Chinese origin. I also had trouble using the spoon and fork as served in Bali, so I asked for a knife. In restaurants, the flatbread is shown to the guests, chopped into small pieces in the kitchen, and served in a basket.