Fried noodles with chicken cap cay — Mi Goreng Ayam

Ingredients for 2 servings:

• 200 g skinless, boneless chicken breast
• 1 tbsp oyster sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp XO sauce, mild
• 1 tbsp fish sauce, light
• ½ m.-sized vegetable onion(s)
• 6 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 50 g zucchini
• 40 g runner beans
• ½ m.-sized bell pepper(s), red
• 420 g water
• 10 g chicken stock powder
• 120 g Chinese egg noodles (Linguine type)
• Marinade, remaining (see above)
• 100 g cooking water (from the pasta)
• 1 tbsp sugar, fine
• 1 tsp lemon juice, freshly squeezed
• 2 tbsp tomato paste
• 1 tbsp, strained tamarind syrup
• ½ tsp tapioca flour
• 2 tbsp rice wine, golden yellow
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exotic and spicy main course with 8 delicacies. Recipe from Bali, Indonesia.

For the meat, thaw the chicken breast (if frozen). Using a sausage and bread slicer, cut the meat across the grain into approximately 8 mm thick slices and then cut into thirds lengthwise and crosswise. Mix the oyster sauce with the thawed papaya puree, the XO sauce, and the fish sauce until smooth and marinate the meat pieces for 1 hour. Then strain and drain well. Set aside the remaining marinade and the meat pieces. For the Cap Cay, peel the onion, garlic cloves, and ginger. Cut off the bottom of the onion and quarter it crosswise. Chop the garlic cloves and ginger into small pieces. Cut the washed chili pepper crosswise into thin slices. Wash the zucchini, green beans, and bell pepper. Halve the zucchini lengthwise, remove the seeds, cut lengthwise into approximately 1 cm wide strips, and then cut these into approximately 4 cm long strips. Wash and trim the green beans, and cut them into approximately 4 cm long strips. Halve and trim the washed bell peppers, then cut them lengthwise into approximately 1.5 cm wide strips, then cut these lengthwise into approximately 3 cm wide strips. Bring the water for the noodles to a boil and dissolve the chicken stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain, fan the noodles out a bit, and set aside along with the stock. Mix all the ingredients for the sauce together and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the strained meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and sesame oil to the wok and heat until very hot. Add the onion, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the remaining Cap Cay vegetables and stir-fry for 2 minutes. Add the noodles and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Stir in the meat pieces. Transfer the mixture from the wok to a serving dish, serve, and enjoy.