Cantonese colorful egg noodles with straw mushrooms and egg

Ingredients for 2 servings:

• 100 g Chinese egg noodles, made from wheat flour, type spaghetti
• 180 g water
• 4 g chicken stock powder
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), fresh, green or frozen
• 2 m.-large shiitake mushroom(s), dried
• 100 g straw mushrooms, from the can
• 6 green beans, fresh or frozen
• 2 tbsp sunflower oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 60 ml broth from the noodles
• 2 tsp oyster sauce (saus tiram)
• 1 pinch(s) of sugar
• 1 egg(s), size M
• 2 slice(s) Pepper, red

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

This dish is made with a thin oyster sauce that is completely absorbed by the noodles. Hard-boil the egg for 10 minutes, rinse in cold water, peel, and halve lengthwise. Bring the water for the noodles to a boil, dissolve the chicken stock, and add the noodles. Cook al dente according to the package instructions (approx. 2-3 minutes). Strain, drain well, and reserve the stock. Soak the shiitake mushrooms in the hot stock for 30 minutes. Trim the noodles with scissors and spread them out on a fresh tea towel. For the Cap Cay, trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the fresh red chilies, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash and thinly slice the small green chilies crosswise, leaving the seeds and discarding the stems. Press the mushroom broth into the soaking water by hand for later use. Quarter the mushroom caps. Discard the tough stems. Strain and rinse the straw mushrooms. Weigh the required amount and cut it in half lengthwise. The remaining amount can be stored in the brine in the refrigerator for 3-4 days. Wash the fresh green beans, trimming both ends and removing any strings. Add them to boiling water and blanch for 5 minutes. Then cut diagonally into approximately 2 cm wide pieces. Defrost frozen beans and cut them in the same way. For the sauce, dissolve the tapioca flour in the rice wine. Add the remaining ingredients and mix well. Stir well again before using. Heat a wok, add the sunflower oil and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the peppers and chili and stir-fry for 1 minute. Add the noodles and stir-fry for 2 minutes. Deglaze with the sauce and add the mushrooms. Continue stirring until the sauce is absorbed. Immediately divide among serving bowls, garnish, and serve. Note: If you use eggs that are less than 5 days old, the shells will be very difficult to separate. It’s better to split the egg in half in the shell and scoop out the halves with a teaspoon.