Crispy noodles with Cap Cay and shrimp à la "Hong Kong"

Ingredients for 2 servings:

• 100 g Chinese egg noodles, wavy, dried
• 120 g shrimp(s), raw, peeled, frozen, approx. 12 – 14 cm
• 6 shrimp balls, frozen
• 1 small carrot(s)
• 1 small cauliflower
• 2 small Kailan (Chinese broccoli) or chard
• 2 small pak choi
• 3 tbsp sunflower oil
• 1 tsp paste (red pepper paste “Shandong”, see appendix)
• 1 tbsp mirin
• 2 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 80 g coconut water
• 1 tsp, leveled vegetable stock powder
• 1 tbsp light fish sauce (kecap ikan)
• 2 medium-sized garlic cloves
• 1 ½ liters of frying oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A delight not only for the eyes, but also for the palate. Recipe from Hong Kong, China.

Soak the egg noodles in cold water for 1 minute, drain well, and leave in the colander. Thaw the shrimp and shrimp balls. Cut the balls lengthwise into 3 equal-thickness slices. Meanwhile, wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Cut one-third of the slices into strips. Wash the cauliflower, trim the bottom of the stalk, peel the stalk, and cut crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse everything again. Set the vegetables aside in the colander. Wash the fresh kailan, separate the leaves from the stem, and separate the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Halve the leaf stalks crosswise and cut the stems crosswise into thin rolls. Roughly chop the leaves. Add the leaf stalks and stem rolls to the sieve. Keep the leaves separate. Remove any yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Separate the white leaf stalks, halve them lengthwise, and add them to the sieve. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the leaves with the stems to hand. For the seasoning, mix the ingredients in a small bowl. Mix the tapioca flour with the rice wine until smooth, then stir in the ingredients from coconut water to fish sauce. Press in the peeled garlic and mix everything well. Heat 2 tablespoons of the sunflower oil in a wok. Add the shrimp balls and the shrimp and stir-fry until the shrimp turn pink. Remove the balls immediately with a slotted spoon and keep them aside. Heat the frying oil in the wok to 180°C and deep-fry the noodles until crispy. Caution: The noodles should remain light in color, so don’t let the oil get too hot. Remove the noodles from the oil, drain, and divide into 2 portions using a chef’s knife and divide them between serving plates. Add the remaining sunflower oil to the wok and heat. Add the vegetables and stir-fry for 3 minutes. Deglaze everything with the sauce and add the leaves. Stir-fry the vegetables for 1 minute. Turn off the heat, add the shrimp and shrimp balls, and mix. Cover and let stand for 1 minute. Using a slotted spoon, spoon the Cap Cay over the noodles and pour in the sauce. Serve with the seasoning and enjoy. Attachment: Red Pepper Paste “Shandong”: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html