Dan-Dan noodles alla Peikang

Ingredients for 2 servings:

• 4 m.-sized pak choi leaves
• 1 pepper, red, long, medium hot
• 8 g ginger
• 3 garlic cloves
• 20 g carrot(s)
• 2 tbsp sesame oil, dark
• 3 tbsp, leveled peanut flour
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 1 tsp, levelled sugar, fine
• 1 tsp lemon juice
• ½ tsp red pepper, freshly ground
• 2 tbsp chicken stock (jar)
• 1 tsp oyster sauce
• n. B. Grapes, light and dark, seedless, sweet, alternatively sweet fruits of the season
• n. B. flowers and leaves
• 300 g water
• 4 g chicken stock powder
• 120 g Chinese egg noodles (type spaghetti)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

A spicy main course that pairs perfectly with grapes. Recipe from Taiwan.

Wash and/or peel all vegetables. Slice the white parts of the pak choi leaves lengthwise into thin strips and cut into 3 cm strips. Cut the green parts lengthwise into approximately 5 mm wide strips and cut these into 1 cm strips. Split the peppers lengthwise on one side, remove the seeds, and cut them crosswise into thin strands. Discard the stem. Slice the ginger and garlic cloves across the grain into thin slices and cut them into thin strands. Julienne the carrot into threads. Make your own peanut flour using a coffee grinder from blanched and roasted peanuts. Do not use peanut butter! Mix the peanut flour with all the seasonings until smooth and set aside. Wash seedless white and black grapes, halve them lengthwise, and set aside along with the blossoms and leaves. Bring the water to a boil. Dissolve the chicken stock powder in it and add the egg-wheat noodles to the water. Cook al dente according to the package instructions. Strain and set aside. Heat the sesame oil moderately in a wok. Add the vegetables, sauté, and season with the spices. Stir-fry briefly, then add the noodles. Stir-fry briefly. Transfer the mixture from the wok to a serving dish. Garnish as desired, serve, and enjoy.