Colorful corn noodles with flowers and mushrooms

Ingredients for 2 servings:

• 80 g glass noodles (corn noodles, Mi Jagung, Vernicelli type)
• 150 g water
• 4 g chicken broth (strong bouillon)
• 3 small Kailan (Chinese broccoli)
• 40 g carrot(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• 120 g Shimeji mushrooms, white-capped
• 1 small chili pepper(s), green, fresh or frozen
• 4 tbsp sunflower oil
• 2 eggs, size M
• 1 pinch(s) chicken broth (strong bouillon)
• 1 pinch(s) black pepper from the mill
• 20 g pepper, diced, fresh or frozen
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp Soy sauce, mushroom flavor, (Kecap Jamur)
• 20 g tomato juice
• 20 g broth (cooking broth from the noodles)
• 1 tsp, leveled chicken broth (strong bouillon)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A spicy main course from Cantonese cuisine.

First, wash, sort, and peel all vegetables, except for the kailan leaves. Cut them into 4 cm long strips. Separate the kailan leaves at the main stem and cut off the woody main stem below the second leaf and discard. Separate the leaves lengthwise and cut crosswise into approximately 2 cm wide strips. Use small leaves whole. For the shimeji mushrooms, remove the lower part, substrate + mycelium. Separate the mushrooms and clean them with a brush if necessary. Cut the long stems at the cap, chop them crosswise, and use with the caps. Heat the water and dissolve the chicken stock in it. Add the noodles and cook for 2 minutes. Strain and set aside the stock as you would for the noodles. For the egg flowers, beat the eggs and stir in the diced peppers. Fry with 2 tablespoons of the sunflower oil until scrambled. Chop any larger pieces and set aside the scrambled eggs. To make the deglaze, heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Deglaze with the remaining mixed ingredients and set aside. Clean the wok, add the remaining oil, and add all the vegetables except the kailan leaves. Stir-fry for 2 minutes. Add the noodles and stir-fry for another 2 minutes. Deglaze with the sauce and stir in the kailan leaves. Reduce heat to low and simmer for 1 minute. Serve immediately while still warm.