Vegetable stir-fry with noodles and chicken – Mi goreng Sayuran dan Ayam

Ingredients for 2 servings:

• 2 chicken thighs or drumsticks, without skin
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, dark
• 1 tsp baking powder
• 5 g papaya pulp, pureed, frozen
• 1 tbsp egg white
• 1 tbsp tapioca flour
• 40 g vegetable onions
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 60 g carrot(s)
• 60 g white beer radish(s)
• 1 m.-large bell pepper(s), red
• 1 pepper, red, long, mild to medium hot
• 2 small Kailan (Chinese broccoli)
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 2 tbsp tomato paste
• 120 g Chinese egg noodles (linguine type)
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, light
• Cooking water (from the pasta)
• 1 tsp hoisin sauce
• 1 tsp sugar, fine
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

The recipe for this exotic main dish comes from Lombok, Indonesia.

Rinse the chicken thighs and dry thoroughly. Remove the meat from the bones and cut into bite-sized pieces. Whisk the ingredients, from oyster sauce to egg white, in a bowl until smooth and marinate the chicken pieces for 3 hours at room temperature, stirring occasionally. Stir in the tapioca flour before use, strain, and drain well. For the vegetables, peel the onion and cut crosswise into approximately 6 mm thick slices, then quarter them. Peel the garlic cloves and ginger and slice thinly crosswise. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Trim both ends of the washed carrot and beer radish, peel, and cut into sticks (approx. 4 x 4 x 30 mm). Remove the stem from the washed bell pepper, halve lengthwise, remove the seeds, and discard the white parts. Cut the halves lengthwise into approximately 5 mm wide strips and crosswise into approximately 3 cm long pieces. Cut the stems of the washed peppers, cut open on one side, and remove the white partitions and all seeds. Cut crosswise from the top into thin strands. Wash the fresh kailan peppers and separate the leaves from the stems. Cut 1 cm off the bottom of the stems. Peel the section from the second leaf down. Quarter the thicker part of the stems lengthwise and cut them to 3 cm lengths. Cut the rest crosswise into approximately 3 cm long pieces. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 3 cm long pieces. For the pasta, bring the water to a boil. Dissolve the mushroom stock and tomato paste in it. Add the egg-based pasta and cook al dente according to the package instructions. Strain, keeping the pasta and stock ready. Mix all the ingredients for the sauce until smooth and set aside. Heat 3 tablespoons of sunflower oil in a wok until very hot. Stir-fry the chicken pieces for 1 minute. Remove from the wok with a slotted spoon. Reduce the heat slightly. Add the noodles and stir-fry for 3 minutes. Mix in the meat pieces and transfer the mixture to a serving pan, cover, 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 30 seconds. Then add the remaining vegetables—except for the kailan leaves—and stir-fry for 2 minutes. Remove from the wok and spread over the noodles in the serving pan. Scatter the kailan leaves over the top. Add the sauce to the wok, bring to a boil, and allow to thicken. Drizzle the sauce over the vegetables in the serving pan. Serve the finished dish in the pan and enjoy. Enjoy with a cold beer.