Spicy sesame chicken drumsticks in a colorful noodle nest

Ingredients for 2 servings:

• 8 chicken drumsticks, fresh or frozen
• 120 g Chinese egg noodles, wide, dried
• 1 small chili pepper(s), green
• 2 tbsp oyster sauce
• 1 tbsp fish sauce, light
• 100 g coconut water (Asian shop, drinks)
• 1 tsp chicken broth (strong bouillon)
• 4 medium-sized shiitake mushrooms, dried
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 14 sugar snap peas
• 40 g carrot(s)
• 2 small Kailan (Chinese broccoli)
• 2 m.-large tomato(s), fully ripe, red
• 60 g coconut water from soaking the mushrooms
• 1 tbsp teriyaki sauce
• 1 tsp chicken broth (strong bouillon)
• 1 tsp, heaped chili flakes, red, dried
• 1 ½ liters of frying oil (preferably refined peanut oil)
• 3 tbsp sunflower oil
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 16 hours 45 minutes

Recipe from Bali, Indonesia. Original title: Mi goreng dengan sayuran dan ayam paha bawah.

For the marinade, wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Mix the ingredients together. Dry the fresh or thawed chicken drumsticks and rub them with the marinade. Marinate overnight in the refrigerator. Heat the coconut water, dissolve the chicken stock in it, and soak the shiitake mushrooms in it for 30 minutes. Squeeze out the soaking water and use it for the sauce. Cut the mushroom caps into thumbnail-sized pieces and discard the tough stems. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash a small carrot, trim both ends, peel them, and slice them diagonally into thin sticks approximately 4 x 4 mm in diameter. Wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Finely chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused tomatoes. Measure and thaw frozen tomatoes. For the sauce, remove the stems from the tomatoes, peel the tomatoes, quarter them lengthwise, and remove the green stems and seeds. Chop the quarters into small pieces, mix with the remaining ingredients, and set aside. Cook the pasta in plenty of salted water for about 6 minutes until al dente. Drain, shorten to about 8 cm in length, and spread out on a fresh tea towel. Dry the chicken drumsticks, heat the frying oil to 170 degrees Celsius, and deep-fry the chicken drumsticks in two batches until light brown. Keep warm in the oven. Heat the sunflower oil in a wok, add the onion and garlic pieces, and stir-fry for 1 minute. Add the snow peas, kailan stems, and carrots and stir-fry for 2 minutes. Add the mushrooms, kailan leaves, and noodles, mix well, and stir-fry for 1 minute. Deglaze with the sauce and stir-fry until the noodles have absorbed the sauce. Divide the colorful noodles among the serving plates, forming a ring. Place the chicken drumsticks in the rings, garnish, and serve with a mild sambal.