Colorful fried egg noodles with mango

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried (Bakmi)
• 1 mango(s), ripe
• 2 eggs, size M
• 1 pinch(s) chicken broth, granulated (strong bouillon)
• 1 pinch(s) black pepper from the mill
• 30 g shallot(s)
• 3 medium-sized garlic cloves, fresh
• 40 g carrot(s)
• 2 Pepper, red, long, mild
• 10 g celery, fresh or frozen
• 3 tbsp sunflower oil
• 1 small green chili pepper (cabe rawit hijau)
• 40 g coconut water
• 4 tbsp orange juice
• 1 tbsp soy sauce, sweet, (kecap manis)
• salt and pepper
• n. B. Mango pulp, diced
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A Cantonese dish that tastes so delicious that you’ll easily become a noodle fan.

Break the pasta sheets into small pieces and place the pieces in boiling salted water. After two and a half minutes, drain the pasta, let it drain well, and spread it out on a clean tea towel. Wash, peel, and fillet the mango. Cut the fillets into approximately 1 cm pieces. Use half for the pasta and the other half for garnishing. Crack the eggs into a sufficiently large container, add a pinch of chicken stock and pepper, and whisk until smooth. Heat a medium-sized pan, add 1 tablespoon of the sunflower oil, and heat until hot. Fry the beaten eggs until scrambled and let cool. Chop any larger pieces. Trim both ends of the shallots and garlic cloves, peel them, and cut them into small pieces. Wash, trim both ends, and peel the carrot. Using a julienne slicer, slice the carrot into silk threads. Salt the carrots and squeeze out the salt water after 30 minutes. Remove the stems from the peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strips. Wash the fresh celery, shake it dry, and pick off only the unblemished leaves, chop them, and freeze them. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls. Freeze any unused stalks as rolls. Weigh the frozen chili and thaw them. For the sauce, thinly slice the small green chili crosswise, leaving the seeds and discarding the stem. Mix the slices with the remaining ingredients. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the shallots and garlic cloves, and stir-fry until the onions are translucent. Add the noodles, mix everything well, and stir-fry for 2 minutes. Add the celery, carrot, and pepper strands, mix, and stir-fry for 2 minutes. Deglaze with the sauce and stir-fry until the pasta has absorbed the sauce. Season the pasta with salt and pepper. Stir in the scrambled egg and mango pieces, remove from the heat, and divide among serving plates. Garnish and serve warm as a side dish.