Colorful, fried noodles with shrimp and mushrooms

Ingredients for 2 servings:

• 80 g Chinese egg noodles, dry (type tagliatelle)
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 10 g ginger, fresh or frozen
• 12 sugar snap peas
• 1 Pepper, red, long, mild
• 40 g orange juice
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tbsp sweet soy sauce (Kecap Manis)
• 1 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 m.-large tomato(s), red, fully ripe
• 4 walnut halves
• 2 pinches of white sesame seeds for garnishing
• 2 tbsp butter, unsalted
• 15 g dried mu-err mushrooms (wood ear mushrooms)
• 120 g Shimeji mushrooms, brown-capped
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp sour cream
• 1 pinch(s) chicken broth (strong bouillon)
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp almond flakes for garnishing
• 2 small garlic cloves
• 2 tbsp butter, salted
• 16 m.-sized shrimp(s), peeled, fresh or frozen, with tail
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp orange juice
• 60 g spinach, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A small menu from the cuisine of the South, China.

Chop the pasta sheets slightly and weigh the required amount. Add the pasta to boiling salted water and cook for about 5 minutes (see cooking instructions on the package) until al dente. Strain the pasta, using the cooking water to soak the gnocchi. Drain the pasta well and spread it out on a clean tea towel. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili and cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Wash and peel the fresh ginger. Grate the required amount finely. Weigh the frozen goods and thaw them. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving the smaller ones. Wash the fresh red peppers, remove the stalks, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Mix the ingredients, from orange juice to soy sauce, into the pasta sauce. To garnish the pasta, wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green core and seeds. Halve the walnut halves lengthwise. Strain the swollen mushrooms and chop any large pieces to thumbnail size. For the shimeji mushrooms, remove the lower part, substrate + mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut off the long stems at the cap, chop them crosswise, and use them with the caps. For the shrimp, mix the rice wine with the orange juice. Rinse the fresh or thawed shrimp and pat dry with kitchen paper. Blanch the fresh spinach leaves; strain frozen ones and let them thaw. Put the butter for the mushrooms in a saucepan and melt over medium heat. Add the mushrooms and cook for 2 minutes, stirring. Deglaze with the rice wine and stir in the sour cream. Season to taste with the remaining ingredients and cover to keep warm. For the noodles, heat both oils in a wok. Add all prepared ingredients, from onions to ginger, and stir-fry for 30 seconds. Add the snow peas and chili peppers and stir-fry for 1 minute. Add the noodles and fry for 2 minutes. Deglaze with the pasta sauce and cover to keep warm. For the shrimp, melt the butter in a pan. Then press in the peeled garlic cloves and fry for 1 minute. Fry the shrimp until pink. Remove from the pan with a slotted spoon and place on a serving dish. Add the orange juice, rice wine, and spinach to the pan. Stir-fry for 1 minute, season with salt and pepper, and add to the shrimp. Transfer the noodles to a serving dish and garnish with the tomatoes, walnuts, and sesame seeds. Place the mushrooms in a bowl and garnish with the flaked almonds. Garnish the meal with flowers and leaves as desired and serve warm. Accompany with a cold beer.