John Myers
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Colorful Corn Glass Noodles with Flowers and Mushrooms
The perfect colorful corn glass noodles with flowers and mushrooms recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- 3 small Kai Lan, (Chinese broccoli)
- 40 g Carrot
- 0,5 small Sweet peppers, red
- 0,5 small Sweet peppers, green
- 120 g Shimeji mushrooms, white-capped
- 1 smaller Chilli, green
- 4 tbsp Sunflower oil
For the egg flowers:
- 2 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 20 g Chili peppers, fresh or frozen
To extinguish:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Soy sauce, mushroom flavor, (Kecap Jamur)
- 20 g Tomato juice
- 20 g Cooking broth, from the noodles
- 1 tsp Chicken broth, Kraft bouillon
- First wash all vegetables, sort them and peel them if necessary. Except for the Kai Lan leaves, cut into 4 cm long strips. Separate the Kai Lan leaves on the main stem and cut off the woody main stem below the 2nd leaf and discard. Separate the leaves along their stems and cut across into strips approx. 2 cm wide. Use small leaves whole.
- With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated off. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and use with the hats.
- Heat the water and dissolve the chicken broth in it. Add the pasta and cook for 2 minutes. Strain and have broth ready like pasta.
- For the blossoms, whisk the eggs and mix in the diced pepperoni. Fry the scrambled eggs with 2 tbsp sunflower oil. Chop up larger pieces and have the scrambled eggs ready.
- Heat a wok for the sauce to deglaze, add the sunflower oil and let it warm up. Add the onions and garlic cloves and stir-fry until the onions are translucent. Deglaze with the remaining mixed ingredients and keep ready.
- Clean the wok, add the remaining oil and all the vegetables except for the Kai Lan leaves and stir-fry for 2 minutes. Add the pasta and stir-fry for another 2 minutes. Deglaze with the sauce and stir in the Kai Lan leaves.
- Simmer for 1 minutes on reduced heat and serve immediately warm.
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