Crispy egg noodles with Cap Cay and spicy chicken wings "Kuta Sunset"

Ingredients for 2 servings:

• 14 chicken wings, fresh or frozen
• 3 medium-sized garlic cloves, fresh
• 3 tbsp barbecue sauce, smoky, e.g. Jay’s Kitchen, BBQ Sauce Kansas City
• 3 tbsp tomato paste
• 3 tbsp sweet and sour hot sauce, Thai style No. 3, see my recipes
• 2 tbsp orange syrup, Balinese, see my recipes
• 200 g orange juice
• 2 kaffir lime leaves
• 40 g carrot(s)
• 80 g white radish(s)
• 80 g pineapple pieces
• 2 tomatoes, fully ripe
• 2 Pepper, red, long, mild
• 20 g spring onion(s), only the green part
• 4 small pak choi
• 4 leaves of Chinese cabbage, white
• 2 small chili, green
• 4 medium-sized garlic cloves, fresh
• 10 g ginger, diced, fresh or frozen
• 1 tbsp oyster sauce (saus tiram)
• 30 g tomato juice
• 20 g pineapple juice
• 2 tbsp arak (arak masak)
• 1 tsp orange syrup, Balinese, see my recipes
• 1 tbsp soy sauce, sweet
• 1 tsp, leveled chicken broth powder
• 120 g Chinese egg noodles, curly, dried
• lots of frying oil
• 4 tbsp sunflower oil
• n. B. Chicken broth powder to taste
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A mild Balinese version of a Szechuan recipe. Original title: Tamie Goreng Cap Cay Ayam Kuta Sunset

Weigh the noodles and soak them in plenty of water for 8 minutes, then drain and set aside in a colander. Rinse the fresh or thawed chicken wings with cold water. If necessary, cut off the bottom part and use or discard. Add the chicken to about 1.5 liters of boiling water and simmer for 6 minutes. Drain and rinse the chicken wings, discarding the cooking water. Press the garlic cloves into a 2-liter pot. Add the remaining ingredients listed for the meat and bring to a boil. Add the chicken wings and simmer with the lid on for 40 minutes, stirring occasionally. Strain the chicken wings and thicken the broth until smooth, then keep warm. Let the chicken wings dry slightly in a colander. Meanwhile, for the Cap Cay, wash the vegetables, peel if necessary, and cut into bite-sized pieces. Deseed the tomatoes and chili peppers. Remove any yellowed leaves from the washed pak choi. Separate the remaining leaves from the stem. Remove the white leaf stalks and halve the leaves lengthwise. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. Separate the leaves from the central stalk of the Chinese cabbage, remove the central stalks and only use them if they don’t taste bitter. Take a small sample from the bottom. Cut the good stalks into thirds lengthwise and set aside with the bite-sized leaves. Heat the frying oil to 170 degrees. For the Cap Cay sauce, wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stalks. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices, chop these into strips, and then cut the strips crosswise into small cubes. Weigh the frozen goods and let them thaw. Mix the prepared ingredients with the remaining sauce ingredients in a bowl and set aside. Loosen the noodles and shorten them slightly with scissors. Using a large sieve, add the noodles to the hot frying oil and fry for about 30 seconds until crispy but not brown. Remove the noodles, drain well, and divide them between serving plates. Heat the sunflower oil in a wok and fry the chicken wings in two batches until light brown all over. Remove the wings and return them to the meat sauce. Add the first 3 Cap Cay ingredients to the wok and stir for 3 minutes. Add the next 3 ingredients, the white parts of the bok choy, and the middle stalks of the Chinese cabbage, and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for 1 minute. Deglaze the vegetables with the Cap Cay sauce, simmer for 1 minute, and season to taste. Add the solid parts of the Cap Cay to the noodles and pour in the sauce. Add the chicken wings and their sauce. Garnish the dish and serve warm.