Colorful noodle pan with chicken and fruit

Ingredients for 2 servings:

• 250 g skinless, boneless chicken breast
• 1 tbsp teriyaki sauce
• 1 tbsp oyster sauce
• 1 tsp, leveled XO sauce
• 4 g papaya pulp, pureed
• 1 tsp baking powder
• 1 large tomato(s), oblong
• 3 small tangerines
• n. B. Dill tips
• 20 g onion(s), red, small
• 5 g garlic clove(s)
• 15 g ginger
• 2 peppers, red
• 1 small chili pepper(s), green
• 25 g spring onion(s), white part only
• 40 g carrot(s)
• 8 grapes, dark, seedless, sweet
• 420 g water
• 12 g broth powder (mushroom bouillon, granules)
• 2 m.-large shiitake mushroom(s), dried
• 120 g Chinese egg noodles (linguine type)
• Cooking water (from the pasta)
• Marinade, remaining (see above)
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

A festive dish from modern Balinese cuisine.

Cut the thawed (if frozen) chicken breast across the grain into approximately 6 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then thirds crosswise. Mix all ingredients, from teriyaki sauce to baking powder, in a bowl until smooth and marinate the meat for 1 hour at room temperature. Strain shortly before use and drain well. Use the remaining marinade for the sauce. To garnish, wash, peel, and quarter the tomatoes lengthwise. Cut the quarters into thirds lengthwise. Peel the tangerines, separate them into their sections, and trim them. Rinse the dill tips, if desired, and shake dry. For the vegetables, peel and chop the onions, garlic cloves, and ginger. Cut the top end off the washed bell pepper, cut it open lengthwise on one side, open it up, and remove the seeds. Cut lengthwise into thin strips. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Wash and trim the white part of a spring onion. Cut into 4 cm long pieces and quarter these lengthwise. Wash and peel the carrot, and slice them crosswise into julienne strips. Halve the washed grapes lengthwise. Bring the water to a boil, dissolve the mushroom stock in it, and soak the shiitake mushrooms in it for 25 minutes. Squeeze out the water and slice the mushroom caps crosswise into thin strands. Bring the squeezed water to a boil. Add the noodles and cook al dente according to the package instructions. Strain the noodles and set aside. Mix the remaining stock with the remaining marinade, tapioca flour, and rice wine to make the sauce. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the well-drained chicken pieces and stir-fry until the pieces have changed color. Remove from the wok immediately with a slotted spoon. Add the remaining sunflower oil and sesame oil to the wok and heat through. Add the onions, garlic cloves, and ginger and stir-fry until the onions are translucent. Add the remaining vegetables, from peppers to grapes, along with the mushrooms, and stir-fry for 3 minutes. Loosen the noodles, stir in, then add the sauce. Bring to a boil briefly, then stir in the chicken pieces. Transfer the mixture from the wok to a preheated serving pan. Garnish, serve, and enjoy.