Corn glass noodles with vegetables and mushrooms ala Sriwidi

Ingredients for 2 servings:

• 120 g glass noodles (corn glass noodles, dried, e.g. Bihun Jagung Padamu)
• 4 shiitake mushrooms, dried
• 60 g sugar snap peas, fresh
• 1 Pepper, red, long, mild
• 1 m.-large spring onion(s), fresh
• 2 small Kailan (Chinese broccoli), fresh
• 60 g mung bean sprouts, fresh
• 1 Pepper, red, long, mild
• 2 eggs, size M
• 1 tsp, leveled chicken broth (strong bouillon)
• 4 tbsp sunflower oil
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp tomato juice
• 1 tbsp sesame oil, light
• 1 tsp chicken broth (strong bouillon)
• n. B. walnut halves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Original title: Bihun Jagung Goreng Sayuran ala Sriwidi. Recipe from Bali, Indonesia.

Soak the corn glass noodles in plenty of lukewarm water for 10 minutes, drain, and cut into bite-sized pieces using scissors. Simmer in boiling salted water for 5 minutes, drain, and set aside. Use some of the cooking water to soak the shiitake mushrooms for 30 minutes. Wash the snow peas, trim both ends, and remove the strings on both sides. Cut the pods lengthwise into strips. Cut longer strips in half crosswise. Remove the stems from the bell peppers, wash them, cut them open lengthwise, open them up, remove the seeds, and cut them crosswise into thin strings. Wash the spring onions, removing any wilted leaves and roots. Cut the onion into approximately 4 cm long pieces. Halve these lengthwise and cut the halves lengthwise into thin strips. If using fresh kailan, remove the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into approximately 4 cm wide pieces. Quarter thicker pieces lengthwise. Quarter the leaves lengthwise and then cut them into thirds crosswise. Rinse the mung bean sprouts in a sieve, shake dry, sort through, and use whole. Squeeze out the soaking water from the mushrooms and reserve for the sauce. Cut the mushroom caps into strips. Discard the tough stems. For the scrambled eggs, wash the peppers, remove the stems and seeds, and dice the peppers. Crack the eggs into the chicken stock, and stir in the diced peppers. Fry in a pan with 2 tablespoons of the sunflower oil until scrambled, breaking up any large pieces and setting aside. For the sauce, wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Mix all ingredients with 3 tablespoons of the reserved mushroom water until smooth. Heat the remaining sunflower oil in a wok. Add the hot pepper threads and snow peas and stir-fry for 1 minute. Then add the mushrooms and stir-fry for 1 minute. Add the corn noodles and stir-fry for another minute. Stir in the scrambled egg pieces, then fold in the kailan pieces. Deglaze with the sauce and stir-fry until the noodles have absorbed the sauce. Season with salt and pepper to taste. Finally, stir in the mung sprouts, immediately divide among serving plates, garnish, and serve.