Fried Chinese egg noodles with vegetables and chicken.

Ingredients for 2 servings:

• 200 g chicken breast, fresh or frozen
• 2 tbsp soy sauce (Kecap Tim Ikan 2, see appendix)
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see appendix)
• 1 tbsp sesame oil, light
• 140 g Chinese egg noodles, dry, wide (Kuda Menjangan Hofun)
• 10 g ginger, fresh or frozen
• 6 small onions, red
• 2 m.-large tomato(s), fully ripe
• 1 small carrot(s)
• 60 g Kailan (Chinese broccoli)
• 40 g corn kernels, cooked, (canned)
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green or red
• 5 tbsp orange juice
• 1 tbsp oyster sauce (saus tiram)
• Marinade, collected
• 1 tsp chicken broth (strong bouillon)
• 2 tbsp flour for dusting
• 4 tbsp sunflower oil
• e.g. Dill, fresh
• e.g. pepperoni threads
• n. B. flowers and leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

A spicy and juicy noodle dish with chicken and vegetables. Recipe from Canton, China.

Freeze the fresh chicken breast and let the frozen product thaw. Cut across the grain into approximately 4 mm thick slices, then halve the larger slices. Mix the marinade ingredients and marinate the chicken for 2 hours at room temperature. Strain, reserving the marinade, and let the meat dry on kitchen paper. In the meantime, wash and peel the fresh ginger and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and cut them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen product and thaw. Trim both ends of the onions, peel them, and chop them into large pieces. Wash, peel, quarter, deseed, and halve the tomatoes crosswise. Wash, peel, and slice the carrot into approximately 3 mm thick slices. Wash the fresh kailan and remove the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused leaves. Measure and thaw frozen leaves. Strain the corn kernels and keep them ready. To deglaze the sauce, select the chili and use it with or without the seeds, as desired. Wash the chili, cut it crosswise into thin rings, and discard the stalks. Press the garlic cloves into a small bowl and mix in all the other ingredients. Stir in the strained marinade at the end. Cook the egg noodles in plenty of salted water for 2 minutes until al dente. Strain and refresh in cold water. Trim some of the leaves with scissors and spread them out on a clean tea towel. Sprinkle the chicken pieces with a little flour. Heat 2 tablespoons of sunflower oil in a wok, add the meat pieces, stir-fry for 90 seconds, and immediately remove from the wok. Add the remaining sunflower oil and stir-fry the ginger, onion, and carrot pieces for 1 minute. Then add the kailan stalks and stir-fry for another minute. Add the tomato pieces and corn kernels, stir-fry briefly. Then add the noodles, stir-fry for one minute, and deglaze with the sauce. Mix in the kailan leaves and meat pieces, divide among serving plates, garnish, and serve warm. Appendix: Kecap Tim Ikan 2: https://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html