Fried noodles with shrimp Szechuan style

Ingredients for 2 servings:

• 70 g Chinese egg noodles
• 4 small onions, red
• 3 medium-sized garlic cloves
• 20 g ginger root, fresh or frozen
• 1 spring onion(s)
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 140 g prawn(s), peeled, raw, frozen
• 6 g pepper, diced, fresh or frozen
• 6 g spring onion(s), pieces, green, fresh or frozen
• 6 g carrot(s), diced, fresh or frozen
• 2 eggs, size M
• 100 g shrimp(s), peeled, raw, frozen
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper, from the mill
• 2 m.-large tomato(s)
• 3 medium-sized garlic cloves
• 1 tsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 1 tsp, heaped tomato paste
• 60 g coconut water
• 40 g orange juice
• 1 tbsp rice wine (Arak Masak)
• e.g. sunflower oil
• n. B. Peanuts, roasted, salted
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cook the noodles in boiling salted water according to the instructions, drain well, and trim slightly with scissors. Spread out on a fresh tea towel. Trim both ends of the onions and garlic, peel, and roughly chop. Wash and peel the fresh ginger, cut into thin slices, and then cut these into small cubes. Weigh frozen goods and thaw. Use only the green part of the spring onion. Remove any wilted or brown leaves, wash, and cut crosswise into approximately 4cm long pieces. Cut these lengthwise into thin strips. Remove the stems from the bell peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Wash the small green chilies, cut them crosswise into thin rings, and discard the stems. Thaw the prawns. For the scrambled eggs, wash a fresh bell pepper, remove the stem, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and cut these crosswise into small cubes. Weigh out the required amount and freeze the rest. Weigh and defrost the frozen goods. Wash the spring onions, remove any wilted leaves, and cut thin rings from the green part. Weigh out the required amount and freeze the rest. Weigh and defrost the frozen goods. Cut a piece of a carrot about 4 cm long, peel it, cut it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Process the appropriate amount and have it ready. Weigh and defrost the frozen goods. Crack the eggs into small cubes and whisk them with a pinch of salt and pepper. Mix in the solid ingredients and fry with 1 tablespoon of the sunflower oil until scrambled. Allow to cool and chop any larger pieces. Mix the ingredients for the sauce until smooth. For the sauce, wash the tomatoes, remove the stems, halve lengthwise, and cut out the green-white core. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Trim both ends of the garlic cloves, peel, and thinly slice. Place in a blender with the remaining ingredients and blend finely at full speed for 1 minute. Steam the prawns in a sieve over boiling water (with the lid on) until pink, remove immediately and set aside. Heat 3 tablespoons of the sunflower oil in a wok. Add the onions and garlic to the wok and stir-fry for 1 minute. Add the peppers and chili and stir-fry for 1 minute. Add the noodles and stir-fry for 2 minutes. Add the spring onions, stir-fry briefly, then stir in the scrambled egg pieces. Deglaze with the sauce and fry until the sauce is absorbed. Transfer to serving plates, place the prawns on top of the hot noodles, garnish, and serve immediately.