John Myers
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Colorful Fried Noodles with Shrimps and Mushrooms
The perfect colorful fried noodles with shrimps and mushrooms recipe with a picture and simple step-by-step instructions.
For the pasta:
- 80 g Egg noodles, dry, China, (Tagliatelle type)
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 smaller Chilli, green
- 10 g Ginger, fresh or frozen
- 12 Sugar snap peas, green
- 1 Hot peppers, red, long, mild
- 40 g Orange juice
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- 1 tbsp Soy sauce, sweet, (Kecap Manis)
- 1 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
- 2 medium-sized Tomatoes, red, fully ripe
- 4 Walnut halves
- Sesame seeds, white, for garnish
For the mushrooms:
- 2 tbsp Unsalted butter
- 15 g Wooden ears, dried
- 120 g Shimeji mushrooms, brown-capped
- 2 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Sour cream
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
- 2 tbsp Celery leaves, fresh or frozen
- Almond flakes, for garnish
For the prawns:
- 2 medium-sized Cloves of garlic, fresh
- 2 tbsp Butter, salted
- 16 medium-sized Prawns, peeled, fresh or frozen, with a tail
- 2 tbsp Rice Wine, (Arak Masak)
- Orange juice
- 60 g Spinach leaves, fresh or frozen
To garnish:
- Flowers and leaves
The pasta:
- Chop up the pasta bars and weigh the required amount. Put the pasta in the boiling salted water and cook for about 5 minutes (see cooking instructions on the package) until al dente. Strain the pasta, use the cooking water to soak for wooden ears. Drain the pasta well and spread out on a fresh tea towel.
For the colored pasta:
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
For the pasta sauce:
- Mix the ingredients from orange juice to soy sauce to make the pasta sauce. To garnish the pasta, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the walnut halves lengthways.
The mushrooms:
- Strain the swollen wooden ears, chop large pieces to the size of a thumbnail. With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut the long stems on the hat caps crosswise and use them with the hats.
The prawns:
- For the prawns, mix the rice wine with the orange juice. Rinse the fresh or defrosted prawns and pat dry with paper towels. Blanch the fresh spinach leaves, strain the frozen goods and let them thaw
Fry mushrooms:
- Put the butter for the mushrooms in a saucepan and melt over medium heat. Add the mushrooms and stir-fry for 2 minutes. Deglaze with the rice wine and stir in the sour cream. Season to taste with the remaining ingredients and keep warm with the lid on.
For the pasta:
- For the noodles, heat the two oils in a wok. Add all prepared ingredients from onions to ginger and stir-fry for 30 seconds. Add the snow peas and peppers and stir-fry for 1 minute. Add the pasta and fry for 2 minutes. Deglaze with the pasta sauce and keep warm with the lid on.
For the prawns:
- For the prawns, melt the butter in a pan. Then squeeze the peeled garlic cloves and fry for 1 minute. Fry the shrimp until they turn pink. Take out of the pot with a slotted spoon and place on a serving dish. Add the orange juice, rice wine and the spinach. Fry for 1 minute while stirring, season with salt and pepper and add to the prawns.
Show time:
- Put the noodles on a serving bowl, garnish with the tomatoes, walnuts and sesame seeds. Put the mushrooms in a bowl and garnish with the flaked almonds. Garnish the menu with flowers and leaves as desired and serve warm. A cold beer goes well with it.
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