Colorful Chinese egg noodles with spicy mushroom sauce

Ingredients for 2 servings:

• 120 g Chinese egg noodles
• 20 g ginger, fresh or frozen
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 Pepper, red, long, mild
• 2 small chili peppers, green, fresh or frozen
• 1 m.-sized carrot(s)
• 1 spring onion(s)
• 8 green runner beans
• 1 tsp chicken broth (strong bouillon)
• 3 tbsp mushroom sauce (Saus Jagung)
• 1 tbsp soy sauce, light, salty
• 4 tbsp coconut water (Asian shop, drinks)
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 2 tbsp sunflower oil
• n. B. Sesame, white
• e.g. lime(s) with leaves
• flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A spicy noodle dish from Thai cuisine.

Cook the egg noodles in boiling salted water for 2-3 minutes until tender. Use scissors to trim the noodles, drain, and spread out on a clean tea towel. Wash and peel the fresh ginger, then cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Trim both ends of the onions and garlic cloves, peel, and roughly chop them into pieces. Remove the stems from the red chilies, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 8 mm wide pieces. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds in place but discard the stems. Wash the carrot, trim both ends, and peel them. Grate the carrots from the bottom up using a coarse grater. Wash the spring onions, remove any wilted leaves and roots, cut crosswise into approximately 4 cm long pieces, halve lengthwise, and then cut the halves lengthwise into thin strips. Keep the white and green parts separate. Wash the green beans, trim both ends, removing any strings, and cut diagonally into approximately 3 cm long pieces. Defrost frozen beans and cut them into lengths in the same way. Mix the ingredients for the sauce and keep them ready. Heat the sunflower oil in a wok. Add the garlic cloves and onions and stir-fry for 1 minute. Add the ginger and carrots and stir-fry for 2 minutes. Add the chilies, beans, peppers, and white spring onions and stir-fry for 1 minute. Add the noodles, mix, and fry for 2 minutes. Finally, add the green spring onions and mix in. Stir-fry for another minute. Deglaze with the sauce and stir-fry until the noodles have absorbed the sauce (maximum 2 minutes). Remove from the wok and divide among serving plates, garnish, and serve warm.