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Colorful Potpourri in Noodle Bed À La Taman Grija

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Colorful Potpourri in Noodle Bed À La Taman Grija

The perfect colorful potpourri in noodle bed à la taman grija recipe with a picture and simple step-by-step instructions.

For the marinade:

  • 150 g Chicken breast, fresh or frozen
  • 100 g Egg ribbon noodles, China, approx. 5 mm wide
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 6 tbsp Sunflower oil
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Spring roll sauce, China
  • 2 medium sized Cloves of garlic, fresh

For the vegetables:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 10 g Diced ginger, fresh or frozen
  • 1 smaller Chilli, green, fresh or frozen
  • 1 small Carrot
  • 8 Runner beans, green, fresh
  • 1 Hot peppers, red, long, mild

For the sauce:

  • 80 g Noodle broth, after cooking
  • Rest of the marinade
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • To garnish:
  • Flowers and leaves

Prepare meat:

  1. Cut the beef fillet and the chicken breast into approx. 6 mm wide slices and cut them into 2 x 3 cm strips. For the marinade, squeeze the garlic and mix with the remaining ingredients. Marinate the meat for 60 minutes at room temperature. Mix it up every now and then.

In the meantime:

  1. For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Wash and peel the fresh ginger, cut a 4 cm long piece crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
  2. Wash the small, green chilli, cut across into thin rings, leave the grains in place and discard the stalks. Wash the small carrot, cut off both ends, peel and slice diagonally into 3×3 mm thin sticks. Wash the fresh, green beans, cut off at both ends, remove any threads that may be present and cut across into pieces approx. 3 cm long.
  3. Wash the red peppers and cut in half crosswise. Separate the stem from the upper half, remove the core and cut across into thin threads. Cut the lower half diagonally into pieces approx. 6 mm wide and leave the grains as they are

Cooking the pasta:

  1. Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet. Strain and add the sauce from the broth.

Fry the meat:

  1. Strain the marinade from the meat and use it for the sauce. Heat 4 tablespoons of sunflower oil in a pan and fry the meat in 2 portions until it changes color. Take out of the pan and have it ready.

Recent actions:

  1. Heat the rest of the sunflower oil in the pan, add the vegetables and stir-fry for 3 minutes, then add the noodles and stir-fry for another 2 minutes. Deglaze with the sauce and simmer until the sauce is almost used up. Mix in the meat, distribute on the serving bowls, garnish and serve warm.
Dinner
European
colorful potpourri in noodle bed à la taman grija

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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