Chinese colorful noodle pan with mushrooms

Ingredients for 2 servings:

• 100 g Chinese egg noodles, type linguine
• 250 g water
• 6 g chicken stock powder
• 150 g shimeji mushrooms
• 6 small onions, red
• 2 medium-sized garlic cloves
• 3 tbsp sunflower oil
• 1 small carrot(s)
• 2 m.-large tomato(s)
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper
• 2 m.-large tomato(s)
• 1 small chili pepper(s), green
• 30 g tomato juice
• 60 g water (pasta water)
• 1 tsp tapioca flour
• 2 tbsp rice wine
• 2 g chicken broth powder
• 2 pinches of black pepper
• n. B. almond slivers
• n. B. Celery leaves

Instructions

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

A spicy main course served with fried or grilled side dishes. Recipe from Canton, China.

Remove the lower part of the shimeji mushrooms, comprising the substrate and mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut the long stems off the caps, chop them crosswise, and use them with the caps. Trim both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Keep them together. Wash the carrot, trim both ends, and peel them. Score the top 3 cm lengthwise and slice them crosswise into approximately 3 mm thick slices. Slice the rest of the carrot into 3 mm thick sticks. Wash the tomato, remove the stem, peel it, quarter it lengthwise, and remove the green stem base and seeds. Cut the quarters into thirds lengthwise and crosswise. Crack the eggs into a sufficiently large bowl, 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 allow to cool. Chop any larger pieces. For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green stem and seeds. Cut the quarters into cubes approximately 5 mm in size. Wash the small green chili and slice them crosswise thinly, leaving the seeds and discarding the stem. Dissolve the tapioca flour in the rice wine. Mix the sauce ingredients (if you already have them) and set aside. Heat the water for the noodles, dissolve the chicken stock in it, and bring to a boil. Cut the noodles into thirds crosswise and add them to the boiling water. Mix immediately so they don’t stick together. Cook for 3-5 minutes until al dente, then strain and drain well. Collect the pasta water, take the appropriate amount, and stir it into the sauce. DO NOT discard any remaining pasta stock. Heat the remaining sunflower oil in a wok, add the chopped onion and garlic, and fry until translucent. Add the chopped carrots and stir-fry for 1 minute, then add the mushrooms and tomato pieces and stir-fry for another minute. Remove everything from the wok. Add the noodles and stir-fry for 2 minutes. Deglaze with the sauce. Bring to a boil briefly, then stir in the scrambled eggs and the remaining ingredients. Cover and fry for 2 minutes. Once the sauce is almost completely absorbed, add the remaining noodle stock. Divide between 2 serving pans, garnish, serve, and enjoy while warm.