Fried noodle nest with Cap Cay Ayam

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones
• 1 tbsp egg white, size S
• 1 tbsp soy sauce, light
• 3 tbsp cornstarch
• 3 tbsp sesame oil, light, for frying
• e.g. lettuce leaves
• n. B. flowers and leaves
• 40 g onion(s), red, small (hazelnut-sized)
• 10 g garlic clove(s), fresh
• 5 g fresh ginger
• 1 small chili pepper(s), green, fresh or frozen
• ½ m.-sized bell pepper(s), red
• 40 g carrot(s)
• 2 snake beans
• 400 g water
• 8 g chicken stock powder
• 14 g Chinese egg noodles
• 2 liters of frying oil
• 80 g cooking water from pasta
• 1 tbsp oyster sauce
• 2 tbsp tomato ketchup
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Crispy noodles on a bed of salad served with stir-fried vegetables and chicken. Recipe from Indonesia.

You will also need: 1 stainless steel sieve, outer diameter 12 cm; 1 stainless steel sieve, inner diameter 14 cm; e.g. kitchen wire, steel, plain or galvanized Cut the chicken breast into pieces about 1.5 cm large. Whisk the egg white with the soy sauce and 1 tbsp of the cornflour and marinate the chicken pieces in it until ready to use. Wash the lettuce leaves and spread them out on the serving plates. Garnish with flowers and leaves if desired. Peel the onions and garlic cloves. Leave the onions and quarter the garlic cloves lengthwise. Cut the peeled ginger crosswise into thin slices and cut these into fine strips. Cut the washed chili crosswise into thin slices. Wash and halve the bell peppers. Remove the seeds and white parts. Cut into 5 x 15 mm pieces. Cut a piece of the washed and peeled carrot about 4 cm long and cut it lengthwise into thin strips. Cut the washed runner beans crosswise into approximately 2 cm long pieces. Bring the water to a boil, dissolve the chicken stock powder in it, add the egg-wheat noodles, and cook for 2 minutes until al dente. Strain, reserving the stock, and divide the noodles into 2 equal portions. Place one portion between the sieves like a nest and secure the sieves with wire. Heat the frying oil to 190°C and fry the noodles in the sieve for about 30 seconds (caution: danger of splashing). The noodles should not brown. Remove the noodle nest from the slightly cooled sieves (caution: it’s hot!) and then make the second nest in the same way. Place the nests on the serving plates. Mix all the ingredients for the sauce in a small bowl. Heat the sesame oil in a wok until very hot. Strain the chicken pieces and toss them in the remaining 2 tablespoons of cornflour. Stir-fry the chicken pieces in the wok for 1 minute. Immediately remove from the wok with a slotted spoon, drain well, and keep warm. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the bell pepper, carrot, and runner beans. Stir-fry for another 1.5 minutes. Deglaze with the sauce and simmer for 1 minute. Divide the stir-fry mixture among the noodle nests, add the chicken pieces, serve, and enjoy. Note: These flavorful noodles used to be a popular street and takeaway food, similar to French fries today. This simple street food, prepared in the above recipe (without garnish), has become a popular takeaway for lunch and dinner.