Fried egg noodles with vegetables and chicken breast

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 8 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 4 small onions, red
• 3 medium-sized garlic cloves
• 15 g ginger
• 40 g carrot(s)
• 40 g white beer radish(s)
• 1 Pepper, red, long, mild
• 2 leaves of white cabbage
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (Linguine type)
• 4 heads of Topai Cai (small pak choi)
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves
• 100 g cooking water (from the pasta)
• e.g. marinade, leftovers (see preparation)
• 1 tsp XO sauce, hot
• 2 tbsp oyster sauce
• 2 tbsp tomato ketchup
• 1 tbsp honey, dark
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

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

A festive main meal that’s not only visually appealing, but also delicious. Recipe from Hong Kong, China.

For the meat, cut the thawed chicken breast across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then third crosswise. Mix all ingredients, from oyster sauce to baking powder, in a bowl until smooth and marinate the meat for 2 hours at room temperature. Strain and drain well shortly before use. Use the remaining marinade for the sauce. For the Cap Cay, peel the onions, garlic cloves, ginger, carrot, and beer radish. Wash the chili peppers and white cabbage. Chop the onions, garlic cloves, and ginger into small pieces. Cut the carrot and beer radish into approximately 4 x 4 x 30 mm pieces. Cut the chili peppers diagonally into approximately 3 mm wide rings and remove the seeds. Chop the white cabbage into 2 x 3 cm pieces and set everything aside. Bring the water for the pasta to a boil and dissolve the mushroom broth in it. Add the pasta and cook until al dente according to the package instructions. Strain, set aside the noodles and broth. To garnish, clean the rinsed Topai Cai and blanch them in the noodle broth for 3 minutes, then place them in 2 serving bowls. Cut off the top ends of the washed tomatoes so they stand upright. While standing upright, make 4 cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Leave the core. Sprinkle the core with salt and pepper and place them on 2 more serving bowls. Set aside washed flowers and leaves, if desired. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of sunflower oil in a wok. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the carrot and beer radish pieces and stir-fry for 2 minutes. Add the chili peppers and white cabbage and stir-fry for 1 minute. Then add the noodles, mix, and fry for 2 minutes. Spoon the mixture into serving bowls with the Topai Cai, drizzle with sesame oil, and keep warm. Heat the remaining sunflower oil in the wok until very hot. Add the strained meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and divide between the serving bowls (with the tomatoes). Add the sauce to the wok and reduce the heat to a boil until thickened. Spread over the meat pieces. Garnish with the noodles and, if desired, with flowers and leaves. Serve as a main course and enjoy. Note: Topai Cai is roughly a smaller version of Pak Choi. Its flavor is not mustard-like, but rather nutty and slightly sweet. When available, Asians prefer Topai Cai to Pak Choi. In stores and in many recipes, it is often referred to simply as Topai.