Colorful noodles with chicken cap cay

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tbsp light soy sauce
• 1 tsp Tauco (soybean paste), sweet-sour-hot
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 35 g onion(s), red, small
• 6 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), red or green
• 1 Pepper, red, long, mild
• 70 g white beer radish(s)
• 2 m.-large pak choi
• 150 g tomatoes, smaller
• 2 tbsp sunflower oil
• 35 g carrot(s)
• 40 g celery stalks, frozen
• 350 g water
• 8 g chicken stock powder
• 120 g Chinese egg noodles (Linguine type)
• 2 tbsp sunflower oil
• 40 g cooking water
• 30 g tomato juice
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 slices of honeydew melon
• 2 tomatoes, cut into flower shapes
• 2 pak choi hearts
• 2 large peppers, in flower shape
• 2 lemon leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

A spicy dish of the 8 delicacies that requires some time. Recipe from Szechuan, China.

Cut the thawed chicken breast across the grain into approximately 3 mm thin slices (use a bread and sausage slicer if possible). Quarter the slices crosswise. Mix all of the marinade ingredients until smooth and marinate the meat until ready to use. Then strain and drain well. For the Cap Cay, peel the onions, garlic cloves, and ginger, cut crosswise into thin slices, and chop finely. Cut the washed chili crosswise into thin rings, leaving the seeds and discarding the stem. Cut the washed peppers diagonally into approximately 4 mm thin slices and remove the seeds. Cut the washed and peeled beer radish lengthwise into 5 mm thick sticks and cut them into 3 cm long. Remove all the leaves from the rinsed pak choi, except for the hearts. Cut the white part of the leaves crosswise into approximately 1 cm wide pieces, quarter the leaves lengthwise, and cut them crosswise into 2 cm wide strips. Keep the hearts, the white parts, and the green leaves separate. Peel the washed tomatoes, quarter them lengthwise, and remove the green and white parts. For the colorful pasta, slice the washed and peeled carrot into julienne strips. Thaw the celery stalks. Bring the water to a boil, dissolve the chicken stock powder in it, add the carrot threads and celery stalks along with the egg noodles, and cook al dente according to the package instructions. Strain, reserving the stock, and draining the pasta and vegetable mixture well. Heat the sunflower oil in a 20cm frying pan and add the pasta and vegetable mixture. Fry on one side over slightly more than moderate heat until crispy and light brown. Mix all the ingredients for the sauce evenly and set aside. Stir before use. To garnish, make two 2cm-maximum-thick incisions in the honeydew melon and peel them. Score the thin side (see photo) and place one side on the serving dish. To make the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them on the serving dishes along with the pak choi hearts. To garnish, halve the peppers lengthwise, remove the seeds, and quarter the halves lengthwise. Let them bloom in cold water. Place the washed lemon leaves on the opposite side and, before serving, place the pepper blossom on top. Heat 2 tablespoons of sunflower oil in a wok until very hot, add the well-drained chicken pieces, and stir-fry for 1 minute. Remove from the oil with a slotted spoon. Add the remaining 2 tablespoons of sunflower oil and allow to heat through. Add the onions, garlic cloves, ginger, chili, and peppers, and stir-fry for 90 seconds. Add the beer radish sticks and the white parts of the bok choy and stir-fry for 1 minute. Add the tomatoes and the green parts of the bok choy and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute over moderate heat, then stir in the chicken pieces and drizzle with sesame oil. Remove the noodle flatbread from the pan, cut in half, and place the halves into serving bowls. Add the cooked Cap Cay, garnish, serve, and enjoy.