Spicy beef rolls with colorful noodles

Ingredients for 2 servings:

• 1 slice(s) of toast
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 tsp lemon juice
• 2 pinches of black pepper
• 200 g lean beef, coarsely chopped
• 1 tsp five-spice powder
• 3 g salt or chicken stock powder
• 1 small chili pepper(s), green, fresh
• 1 tsp chili oil
• 2 tbsp celery leaves
• 6 small onions, red
• 4 medium-sized garlic cloves
• 3 tbsp sunflower oil
• 20 g candied orange peel, diced
• 1 Pepper, red, long, mild
• 1 tsp, levelled mace powder, alternatively: 1 tsp freshly grated nutmeg
• 1 tbsp, heaped tapioca flour
• 80 g cooking water from the pasta
• 2 tbsp sauce (Chinese spring roll sauce)
• 2 tbsp tomato juice
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 80 g fusilli
• 250 g water
• 3 g chicken broth powder
• 4 small onions, red
• 2 medium-sized garlic cloves
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 20 g broccoli, only the stems
• 2 tbsp sunflower oil
• e.g. sunflower oil, for frying
• 6 leaves of frisée lettuce
• 4 broccoli florets
• 2 slice(s) tomato(s)
• Honeydew melon(s), 6 cut-out balls

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Recipe from the cuisine of the South, China.

Remove the browned edges from the toast, then cut the slice into cubes approximately 6 x 6 mm in size. Crack the eggs into the chicken stock, lemon juice, and pepper. Mix the mixture with the bread cubes. Let it sit for 15 minutes, then knead vigorously by hand. Place the beef in a sufficiently large bowl. Wash the chilies and slice them crosswise into thin rings. Leave the seeds in place and discard the stalks. Add all ingredients, from the five-spice powder to the celery leaves. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Fry them thoroughly in the sunflower oil until translucent and add to the beef. Crush the garlic cloves. Chop the candied orange peel to 2 mm, if necessary. Wash the peppers, remove the stalks, halve lengthwise, open them up, remove the seeds, and cut the halves into small cubes. Add all ingredients to the beef and mix well. Let the mixture mature for about 30 minutes. Then shape into thumb-thick rolls. Fry the rolls in batches in a pan with plenty of sunflower oil until golden brown on both sides. Drain on kitchen paper and keep warm. In the meantime, prepare the plates for garnishing. Remove 6 leaves from the frisée lettuce, wash them, and place them on the edge of the plates. Cut 2 slices from a tomato, lightly salt them, and place them on the salad. Cut 6 balls from a honeydew melon. Bring the water for the pasta to a boil and dissolve the chicken stock in it. Add the pasta and cook al dente according to the package instructions. Strain the pasta and use the stock to make the sauce. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash one carrot, trim both ends, peel them, and slice them diagonally into thin sticks about 3×3 mm. Wash the peppers, cut diagonally into approximately 4mm thick slices, and remove the pink membranes and all seeds. Wash the broccoli and cut off 4 florets with approximately 4cm of stem. Trim the main stem at the bottom. Separate the florets at the beginning, peel them, and cut into small pieces. Heat the sunflower oil in a wok, add the small onions and garlic cloves, and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for 3 minutes. Remove the large florets and place them on serving plates. Add the noodles and stir-fry for another 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Place the beef rolls on the plates. Remove the colorful noodles from the wok with a slotted spoon and divide them between the plates. Drizzle the remaining sauce over the rolls, serve immediately while warm, and enjoy.