Fried, Spicy Noodles with Shrimp and Egg

1. Defrost the prawns. Mix the ingredients for the liquid dough homogeneously and add the prawns to the dough.
2. Cook the pasta in plenty of salted water according to the instructions on the package until al dente, strain, rinse and shorten with scissors and keep ready. Separate the leaves of the pak choi from the stalk, wash, shake dry and cut across into strips approx. 1 cm wide. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stalks. Rinse the mung seedlings in the sieve, shake dry, sort and use whole.

Sauce to deglaze:

1. To deglaze, cap the cloves of garlic at both ends, peel and grind with a garlic press. Mix all ingredients homogeneously to the sauce. Make 2 sections of the washed lime on the right and left of the middle.
2. Wash and peel a piece of carrot and cut into small cubes. Beat the eggs, whisk with a pinch of salt and pepper and mix in the diced carrots. Fry the scrambled eggs with 2 tablespoons of the oil, avoiding larger pieces. Strain the prawns, reduce the heat to half, heat the rest of the oil in the wok, add the prawns and stir-fry until they are pink. Remove from the wok with the slotted spoon.
3. Add the noodles and fry for 2 minutes, then add the scrambled eggs, the chilli pieces, the pack of choi strips and all the mung seedlings, except for a small remainder and stir-fry for 1 minute. Deglaze with the sauce and stir-fry briefly.
4. Spread the fried noodles together with the prawns on the serving plates, add the remaining mung seedlings with the lime pieces and serve with a small bowl of sambal oelek.

About the country and its people:

1. Shortly before it gets dark, the flying food stalls come and set up their food stalls, tables and benches along the main streets. In big cities these are miles of food for miles.
2. Tensioned tarpaulins are used to delimit what is on offer. Many ingredients are completely prepared and the cook reaches into the lined up plastic bowls with a ladle to transfer the ingredients for various dishes into the wok. The wok stands on a gas burner that has a power of up to 15 kW and only burns a pilot flame when it is not in use.
3. The mixing spoons are made of wood and have a handle length of approx. 80 – 100 cm and the cook serves them from a distance to the wok, whose burner, fully turned on, makes a noise not unlike a jet plane taking off. Sometimes up to 15 servings are fried at once. The wok itself has a diameter of up to 80 cm.
4. In the above dish (Migoreng telur udang) the noodles were already cooked, the vegetables and the sauce were prepared and the shrimp were pre-baked with a thin skin of dough. There were cool drinks from a cool box, which was half filled with crushed chunks of ice. The cooked weasel took just under 5 minutes for the above dish.