Bamie Goreng Ayam Kuta

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried
• n. B. water
• 12 g chicken broth, granulated
• 4 chicken wings, frozen
• 4 chicken thighs, frozen
• 2 tsp paprika powder, mild
• 1 tsp sambal bayak
• 1 onion(s), approx. 60 g
• 1 m.-sized carrot(s)
• ½ tomato pepper
• 1 small zucchini, green
• 1 head Pak Choi, young
• 1 m.-large pepper, red, long, medium hot
• 6 tbsp sunflower oil
• 50 g almond sticks
• 1 tbsp ketjap manis
• 2 tbsp soy sauce, light
• 1 tbsp sambal bayak
• 2 tbsp orange juice
• 1 tsp white sugar
• 1 tbsp butter
• 1 tsp sambal bayak
• 1 tsp soy sauce, dark, sweet
• 1 tbsp honey, light
• 100 g tomato juice
• 1 tsp cornstarch or tapioca flour
• 1 pinch of salt and pepper, black from the mill
• n. B. Honeydew melon(s), fresh
• n. B. almond sticks
• n. B. flowers and leaves
• n. B. Pepper, red, cut into rings

Instructions

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

spicy, vegetable-fried noodles with chicken wings Kuta style

Wash the vegetables and fruit and chop them into small pieces or grate them coarsely. Thaw the chicken wings (frozen ones), rinse the fresh ones and drain. Bring some water to a boil, dissolve the instant chicken stock in it. Add the chicken wings and enough water to cover everything. Simmer with the lid on for 15 minutes. Remove the wings from the stock and drain well. Keep the stock. Mix the paprika with the sambal bajak and 4 tablespoons of the stock to form a liquid paste. Brush the chicken pieces with this and let it dry. Cook the noodles in the stock for 5 minutes and trim them slightly with scissors, then strain them, reserving half a cup of the stock. Dissolve the sauce ingredients in the stock. For the dip, mix the cornstarch with 3 tablespoons of the tomato juice until smooth. Combine all the remaining dip ingredients in a saucepan, bring to a boil, stir in the dissolved cornstarch and let it thicken. Remove from the heat and set aside. Heat the frying oil to 150°C in a wok or deep fryer and fry the chicken pieces for 4 minutes until golden brown. Keep warm. Sauté the finely chopped onions in 4 tablespoons of sunflower oil in a medium-sized pan until translucent, then add the grated carrots and the white parts of the bok choy, stir-fry for 2 minutes, then add the remaining vegetables and the slivered almonds, and stir-fry for 2 minutes. Remove from the pan and keep warm. Heat the remaining olive oil in the pan, add the noodles, and toast for 5 minutes. Add the fried vegetables and mix well with the noodles. Fry for 3 minutes, then deglaze with the sauce, stir, and simmer with the lid on for 2 minutes. Arrange on serving plates, add the chicken pieces, and pour over some of the dipping sauce. Garnish and serve warm.