Colorful fried egg noodles with mushrooms

Ingredients for 2 servings:

• 6 m.-sized shiitake mushroom(s), dried
• 6 g vegetable broth, instant (strong bouillon)
• 200 g shimeji mushrooms
• 20 g butter, unsalted
• 40 g creamy coconut milk (24% fat)
• ½ tsp black pepper from the mill
• 1 pinch of nutmeg, freshly grated
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp sesame oil, light
• n. B. Salt
• 120 g Chinese egg noodles, wide, dried
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 40 g carrot(s)
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh, (alternatively 1 tsp cayenne pepper)
• 4 stalks of Kailan (Chinese broccoli)
• 16 sugar snap peas, green, fresh
• 2 tbsp sunflower oil
• 2 m.-large tomato(s), red, ripe
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

an exotic vegetarian main course from Cantonese cuisine

Heat some water, dissolve the vegetable stock in it, and pour the stock over the shiitake mushrooms. Let it swell for 30 minutes. Squeeze the stock out of the mushrooms by hand and use it later. Quarter the mushroom caps. Discard the tough stems. For shimeji mushrooms, remove the lower part, the substrate + mycelium. Separate the mushrooms and clean them with a brush. Trim the long stems, cut them in half, and use them with the caps. Slightly chop the noodle sheets and add the pieces to 80g of boiling mushroom stock. After two and a half minutes, strain the noodles and let them drain well. DO NOT discard the stock. Shorten the noodles slightly and spread them out on a fresh tea towel. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, and peel them. Using a coarse grater, grate the appropriate amount starting from the bottom. Wash the fresh red chili peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. Wash and peel the fresh ginger, and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh the frozen goods and thaw them. Wash the kailan, separate the leaves from the stem. Separate the woody lower part of the stem and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthwise and crosswise, only halve smaller ones crosswise. With very small leaves, only separate the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Wash the snow peas, cut off both ends, and remove the strings on both sides. Halve larger pods diagonally, leaving the smaller ones. Wash the fresh celery, shake dry, and pick off only the unblemished leaves and chop them. Cut the stalks crosswise into approximately 3 mm wide rolls and freeze. Weigh the frozen tomatoes and let them thaw. Wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green stems and seeds. Finely chop two quarters and set aside. Mix 40 g of the mushroom broth with the coconut milk until smooth, discarding the remaining broth. Melt the butter in a 1-liter saucepan. Add the mushrooms and fry for 3 minutes, then deglaze with the coconut milk mixture. Add the celery leaves and tomato pieces, mix well, season to taste, and simmer with the lid on. Heat the sunflower oil in a wok until very hot. Add the carrot, onion, and garlic pieces and fry until the onions are translucent. Add the peppers, chili, and kailan rolls and stir-fry for 1 minute. Add the noodles, mix well, and stir-fry for 2 minutes. Add the snow peas and kailan leaves and stir-fry for 2 minutes. Deglaze the noodles with the mushroom mixture. Mix everything well and reduce the heat to low until the sauce is almost completely absorbed by the noodles. Arrange on a serving platter, surround the noodles with the tomato quarters, garnish, drizzle with sesame oil, and serve warm.