Colorful egg noodles with tomatoes

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dry
• 200 g water
• 4 g chicken broth, granulated (strong bouillon)
• 6 small onions, red
• 3 medium-sized garlic cloves, fresh
• 40 g carrot(s)
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp celery, stalks only
• 20 g ginger, fresh or frozen
• 20 g sugar snap peas, fresh
• 2 tbsp sunflower oil
• 1 tsp hoisin sauce
• 20 g orange juice
• e.g. Tauco (soybean paste), salty
• 2 m.-large tomato(s), fully ripe
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

an exotic side dish to a Cantonese menu

For the noodles, bring the water to a boil and dissolve the chicken stock in it. Break up the pasta pieces slightly and add them to the boiling stock. Simmer according to the package instructions or after two and a half minutes, strain the noodles, and reserving the cooking water. Drain the noodles well and spread them out on a fresh tea towel. For the vegetables, decapitate the onions and garlic cloves at both ends, peel them, and roughly chop them into pieces. Wash the carrot, decapitate both ends, and peel them. Using a coarse grater, grate the appropriate amount from the bottom up. Wash the fresh red chilies, remove the stalks, and cut diagonally into pieces about 6 mm wide, leaving the seeds. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds, and discarding the stalk. Wash the fresh celery, shake it dry, and pick off only the unblemished leaves, chop them, and freeze. Cut the unblemished stems crosswise into approximately 3 mm wide rolls. Freeze any unused stems as rolls. Weigh the frozen goods and thaw. 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 thin strips. Weigh the frozen goods and thaw. Wash the snow peas, trim both ends, and pull the strings off on both sides. Halve larger pods diagonally, leaving the smaller ones. For the sauce, mix all ingredients with 40 ml of the cooking water from the pasta. Season to taste with Tauco. To garnish, wash the tomatoes, remove the stems, skin them, quarter them lengthwise, and remove the green core and seeds. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the onions, garlic cloves, and grated carrots, and stir-fry until the onions are translucent. Add the peppers, chili, and celery slices and stir-fry for 1 minute. Add the ginger strands and noodles and stir-fry for 3 minutes. Add the snow peas and stir-fry for 1 minute, then deglaze with the sauce. Simmer for 2 minutes. Transfer to a warm serving dish, garnish with the tomato quarters, sesame seeds, flowers, and leaves, and serve warm on the side. Note: In Asia, this is a main course with a variety of other dishes on the side.