Colorful glass noodles ala Sriwidi

Ingredients for 2 servings:

• 100 g glass noodles, thin (rice noodles)
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen
• 2 small Kailan (Chinese broccoli) (alternatively spinach or chard)
• 2 m.-large tomato(s), red, fully ripe
• 1 Pepper, red, long, mild
• 2 tbsp celery, fresh or frozen
• 2 eggs, size M
• 12 tsp, leveled chicken broth (strong bouillon)
• 4 tbsp sunflower oil
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp tomato juice
• 2 tbsp orange juice
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A popular snack not only in Indonesia. Original title: Bami Goreng Telur Ayam. Recipe from Indonesia.

Soak the glass noodles in plenty of lukewarm water for 10 minutes, drain well, and cut into bite-sized pieces using scissors. Trim both ends of the onions and garlic cloves, peel, and cut into small pieces. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. For fresh kailan, separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into approximately 4cm wide rolls. Halve large leaves crosswise. Store the leaves and stem rolls separately. Measure and thaw frozen tomatoes. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters crosswise. For the scrambled eggs, wash the peppers, remove the stems and seeds, and cut the peppers into small cubes. Wash the fresh celery, shake dry, and pick off any unblemished leaves. Chop and freeze. Cut the leafless and unblemished stalks crosswise into approximately 3 mm wide rolls. Reserve the appropriate amount. Freeze any unused rolls. Weigh the frozen goods and let them thaw. Crack the eggs, whisk them with the chicken stock, and mix in the diced peppers and the celery stalks. Fry in a pan with 2 tablespoons of sunflower oil until scrambled, then chop any large pieces and set aside. Mix the ingredients for the sauce until smooth. Heat the remaining sunflower oil in a wok. Add the onion, garlic, kailan stalks, and chili pieces and stir-fry for 1 minute. Then add the glass noodles and stir-fry for 2 minutes. First stir in the sauce, then the kailan leaves, the tomato pieces, and finally the scrambled eggs. Season with salt and pepper. Fry with the lid on over reduced heat for 2 minutes. Divide among serving plates, garnish, and serve immediately. Attachment: Kecap Tim Ikan, see: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html