Fried spicy glass noodles with crab

Ingredients for 2 servings:

• 125 g rice noodles (vermicelli)
• 100 g cabbage or kailan (Chinese broccoli)
• 100 g shrimp, ready-made, frozen
• 2 tbsp sunflower oil
• 2 small garlic cloves, fresh
• 10 g ginger, fresh or frozen
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp soy sauce, light
• 3 tbsp fish sauce, dark
• 1 tbsp soy sauce (Kecap Tim Ikan, see my recipes)
• 1 tsp chicken broth (strong bouillon)
• 80 g coconut water
• 2 tbsp soy sauce, sweet, (kecap manis)
• 2 small red chili peppers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

What spaetzle are to Swabians, fried glass noodles are to Cantonese. Recipe from Canton, China.

Soak the vermicelli in hot water for about 10 minutes. Trim slightly with scissors. Strain and drain well. Wash the cabbage, separate the midrib from the leaves, and cut into lengths of about 4 cm. Cut the leaves into strips. Heat the oil in a wok and add the shrimp. Stir-fry until nicely pink. Remove from the wok and drain on kitchen paper. For the sauce, trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, cut into thin slices, and chop these into small pieces. Weigh the frozen goods and thaw them. Mix with the remaining ingredients. For the sambal, wash the small red chili, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Mix with the soy sauce. Add the cabbage stalks to the wok and stir-fry for 1 minute. Deglaze with the sauce, add the vermicelli and cabbage leaves. Mix everything well and stir-fry for 3 minutes, stirring continuously. Finally, add the prawns and mix well. Serve warm with sambal.