Colorful fried noodles with mushrooms and egg

Ingredients for 2 servings:

• 120 g Chinese egg noodles
• 150 g mushrooms, brown, small, fresh
• 100 g straw mushrooms, from the can
• 2 Pepper, red, long, mild
• 80 g green beans, fresh or frozen
• 10 g diced ginger, fresh or frozen
• 3 eggs, size M
• 1 pinch(s) chicken stock powder (strong bouillon)
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 m.-large tomato(s), red, fully ripe
• 1 small chili, green, fresh or frozen
• 80 g orange juice
• 1 tbsp soy sauce, sweet, (kecap manis)
• 2 tbsp sauce (Kecap Tim Ikan) Link see attachment
• 4 tbsp sunflower oil
• n. B. salt and pepper, black
• n. B. Sesame, lighter
• n. B. Coriander leaves, fresh
• n. B. flowers and leaves

Instructions

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

A delicious Cantonese dish that doesn’t require much work.

Place 1 egg in cold water, heat gently, and simmer for 8 minutes. Refresh in cold water and allow to cool completely. Peel, halve lengthwise, and set aside. Whisk 2 eggs with a pinch of chicken stock and fry with 1 tablespoon of sunflower oil until scrambled. Allow to cool, then cut larger pieces into smaller pieces. Cook the pasta al dente in salted water according to the package instructions (approx. 2-3 minutes). Drain, trim slightly with scissors, and spread out on a fresh tea towel to dry. Clean the fresh mushrooms with a brush and chop into bite-sized pieces. Drain the straw mushrooms, halve lengthwise, and set aside. Wash the fresh red peppers, remove the stalks, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the beans, trim both ends, removing any strings, then cut crosswise into approximately 4 cm long pieces and blanch for 1 minute. Defrost and trim the frozen goods. Wash and peel the fresh ginger, then cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices, then chop these into thin strips and dice them crosswise. Weigh the frozen goods and defrost them. Quarter the macadamia nuts lengthwise and halve them crosswise. For the sauce, trim both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Wash the tomato, remove the stalk, halve them lengthwise, and cut out the green and white core. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stalk. Heat a medium-sized pan, add 1 tbsp of the sunflower oil, and let it heat through. Add the chopped onion and garlic and roast until the onions are translucent, then add the tomatoes and chili. Stir-fry for 2 minutes. Deglaze with the orange juice and remove from the heat. Stir in the remaining sauce ingredients. Heat 2 tablespoons of the sunflower oil in a wok. Add all ingredients, from mushrooms to ginger, and stir-fry for 2 minutes. Then add the noodles, mix well, and stir-fry for 3 minutes. Add the scrambled eggs and mix well, then add the sauce and stir-fry until absorbed. Stir in the macadamia nuts and divide the noodles among serving plates. Place the halved eggs on top, garnish, and serve warm. Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html