John Myers
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Cantonese Colorful Egg Noodles with Straw Mushrooms and Egg
The perfect cantonese colorful egg noodles with straw mushrooms and egg recipe with a picture and simple step-by-step instructions.
For the pasta:
- 100 g Egg noodles, (made from wheat flour), China, spagetti type
- 180 g Water
- 4 g Chicken broth, Kraft bouillon
For the Cap Cay:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 2 medium-sized Shiitake mushrooms, dried
- 100 g Straw mushrooms, tin, China, (drained weight)
- 6 Runner beans, green, fresh or frozen
- 2 tbsp Sunflower oil
To extinguish:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 60 g Pasta water
- 2 tsp Oyster sauce, (Saus Tiram)
- 1 pinch Sugar
To garnish:
- 1 Egg, size M
- 2 Discs Hot peppers, red
- Boil the egg hard for 10 minutes, rinse in cold water, peel and cut in half lengthways.
- Bring the water for the pasta to the boil, dissolve the bouillon in it and add the pasta. Cook al dente according to the instructions on the package (approx. 2 – 3 minutes). Strain, drain well and keep the broth. Soak the shiitake mushrooms in the hot broth for 30 minutes. Shorten the pasta with scissors and spread out on a fresh tea towel.
- For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Squeeze the stock from the mushrooms into the pasta water by hand and use later. Quarter the hats of the mushrooms. Discard the tough stems. Strain and rinse the straw mushrooms. Weigh the required amount and cut in half lengthways. The remaining amount can be kept in the brine in the refrigerator for 3 – 4 days.
- Wash the fresh green beans, cut them off at both ends and remove any threads. Put in boiling water and blanch for 5 minutes. Then cut diagonally into pieces approx. 2 cm wide. Thaw frozen goods and cut to length as well.
- To deglaze, dissolve the tapioca flour in the rice wine. Add the remaining ingredients and mix everything well. Stir well again before use.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the pepperoni and chilli and stir-fry for 1 minute. Add the pasta and stir-fry for 2 minutes. Deglaze with the sauce and add the mushrooms. Continue to stir fry until the sauce has been absorbed.
- Immediately distribute on the serving bowls, garnish, serve and enjoy warm.
Annotation:
- If you use eggs that are less than 5 days old, the shell is very reluctant to separate from the egg. It is better to halve the egg in the shell and remove the egg halves from the shell with a teaspoon.
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