Colorful fried noodles 'Tanah Lot' style

Ingredients for 2 servings:

• 4 tbsp celery, fresh or frozen
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 1 Pepper, red, long, mild
• 250 g water
• 6 g chicken broth (strong bouillon)
• 120 g Chinese egg noodles, curly, dried, (linguine style)
• 2 tbsp sunflower oil
• 6 g shrimp paste (terasi udang)
• 1 tbsp oyster sauce (saus tiram)
• e.g. celery leaves, fresh or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chinese egg noodles made from wheat flour, stir-fried with Cap Cay vegetables. Recipe from Bali, Indonesia.

Wash the fresh celery, remove any unhealthy leaves and stalks. Pick off the leaves and chop as needed. Set aside the required amount, then freeze the remaining leaves. Weigh the frozen celery and let it thaw. Trim the bottom of the leafless celery stalks, then cut crosswise into approximately 4 mm wide pieces. Measure the required amount, then freeze the remainder. Weigh the frozen celery and let it thaw. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the fresh red bell pepper, remove the stalk, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds. Bring the water to a boil, dissolve the chicken stock in it, and cook the carrot pieces for 3 minutes. Remove and set aside. Then cook the pepperoni pieces for 2 minutes, remove and add to the carrots. Add the noodles and cook al dente according to the package instructions, trimming with scissors as needed. Strain and reserve 1/2 cup of the stock. Dissolve the shrimp paste and oyster sauce in it and set aside the sauce. Heat a wok, add the sunflower oil and let it heat up. Add the first 3 vegetable ingredients and stir-fry until the onions are translucent. Add the noodles and stir-fry for 2 minutes. Deglaze with the sauce and add the remaining ingredients. Fry until the stock is almost completely absorbed. Remove from the wok immediately and transfer to a serving dish. Garnish as desired and serve immediately warm as a main course with sides.