XO noodles with juicy stamps and Cap Cay

Ingredients for 2 servings:

• 8 chicken drumsticks
• 1 tsp, heaped XO sauce, hot
• 4 tbsp turmeric powder
• 30 g mung bean sprouts
• 80 g pineapple pieces (can)
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 12 g ginger
• 1 small chili pepper(s), green
• 60 g cauliflower
• 1 Pepper, red, long, mild
• 1 snake bean(s), approx. 80 cm
• 320 g water
• 8 g broth powder (mushroom bouillon, granules)
• 100 g Chinese egg noodles, dried in bars
• 2 tbsp XO sauce, mild, spicy (jar)
• 1 medium-sized garlic clove(s)
• 40 g pineapple juice (can)
• 4 tbsp tomato ketchup
• 1 tbsp tomato paste
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow, mild
• Cooking water (from the pasta)
• 30 g pineapple juice (can)
• 1 tsp, leveled chicken broth powder
• 1 ½ liters of frying oil
• 2 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Fried chicken drumsticks served with XO noodles and Cap Cay. Recipe from southern China.

Thaw the chicken drumsticks and let them come to room temperature. Dry thoroughly with kitchen paper, rub with the XO sauce, and roll in turmeric powder. To garnish, sort the mung bean sprouts, rinse, shake dry, and set aside. For the Cap Cay, drain the pineapple pieces well, then dry them on kitchen paper. Peel the onions and garlic cloves and chop into small pieces. Wash and peel the fresh ginger roots, cut them crosswise into thin slices, and finely chop them. Cut the washed chilies crosswise into thin slices, leaving the seeds on and discarding the stems. Cut the cauliflower florets off the stems, leaving about 2 cm of the stem, and halve them lengthwise. Quarter larger florets. Halve the washed and stemmed bell peppers lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the snake beans, trim both ends, and cut diagonally into approximately 4 cm long pieces. Bring the water for the noodles to a boil and dissolve the mushroom broth powder in it. Add the noodles and cook al dente according to the package instructions. Strain and mix the XO sauce into the noodles. Reserve the noodle broth for the sauce. For the meat sauce, squeeze the peeled garlic clove and mix it with the remaining ingredients until smooth and keep warm. For the Cap Cay sauce, mix all ingredients until smooth and keep warm. Heat the frying oil in a wok or deep fryer to 180 degrees Celsius. Add the peppers and fry at 160 degrees Celsius for 8 to 10 minutes until light brown. Meanwhile, heat the sunflower oil in a wok until smoking point. Add the pineapple pieces and stir-fry for 90 seconds. Add the cauliflower florets, pepperoni, and snake beans and stir-fry for 1 minute. Add the onions, garlic cloves, ginger, and chili and stir-fry for 30 seconds. Deglaze with the Cap Cay sauce and simmer for 1 minute over reduced heat. Remove from the wok and divide between the preheated serving bowls. Stir-fry the noodles with their sauce in the wok for 1 minute and divide between the serving bowls. Briefly bring the meat sauce to a boil in the wok. Drain the fried stamps well, divide them between the serving bowls, and drizzle with the meat sauce. Sprinkle the mung bean sprouts over the noodles, serve, and enjoy. Note: The turmeric powder prevents the meat juices from evaporating, but rather collects inside the stamps.