John Myers
Contents
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Ingredients
For the marinade:
- 120 g Egg noodles (bakmi), dried
- 4 tbsp Sunflower oil
- 1 medium-sized Cloves of garlic, fresh
- 1 tbsp Kecap Tim Ikan
- 1 tbsp Sweet and sour hot spring roll sauce, China
For the sauce:
- 1 tbsp Kecap Tim Ikan
- 1 tbsp Sweet and sour hot spring roll sauce, China
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp From the marinade, (after marinating)
- 60 g Orange juice
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine (Arak Masak)
- 1 tbsp Sesame oil, light
- Salt or Aji-No-Moto to taste
For the Cap Cay:
- 4 Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 50 g Carrot
- 2 Tomatoes, red
- 2 small Pak Choi, (alternatively Swiss chard)
- 8 Runner beans, green, fresh or frozen
- 12 Snow peas
- 10 Ginger, fresh or frozen
- 2 small Chillies, green
Also:
- 1,5 liter Frying oil, fresh
Instructions
The chicken breast fillet:
- Thaw the frozen chicken breast fillet and cut into pieces approx. 2 x 3 cm like the fresh fillet. For the marinade, squeeze the garlic clove and mix with the remaining ingredients. Mix the fillet pieces with the marinade.
The egg noodles:
- Take the pasta out of the package and soak with plenty of water for 1 minute. Strain and lay out on a fresh tea towel to dry off.
Prepare the sauce:
- Mix the ingredients for the sauce in a bowl and set aside.
For the Cap Cay:
- For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across.
- Separate the leaves from the Pok Choi head, wash and cut the white part across into pieces approx. 1 cm wide. Halve the green part lengthways and cut across into strips approx. 2 cm wide. Keep ready separately. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Put in boiling water and blanch for 4 minutes. Then cut diagonally into pieces approx. 6 mm wide. Thaw frozen goods and cut to length as well.
- Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
Fry the pasta:
- Heat the frying oil to 200 degrees. Fry the pasta in 2 portions in about 12 seconds until crispy, but do not let it brown. Put on the serving plates.
Stir the meat pieces:
- Strain the pieces of meat and let them drain well. Add 2 tablespoons of the marinade to the sauce and mix well. Heat 2 tablespoons of sunflower oil in a wok and stir-fry the pieces of meat for 1 minute, remove from the wok and keep ready.
Fry the cap cay briefly:
- Heat the rest of the sunflower oil in the wok, add the chilli, onion and garlic pieces and stir-fry until the onions are translucent. Add the carrots, the white parts of the pak choi and the runner beans and stir-fry for 2 minutes. Add the snow peas along with the ginger and tomato pieces and stir-fry for 1 minute. Deglaze with the sauce and stir in the green parts of the pak choi.
Final spurt and show time:
- Add the pieces of meat and mix well. Spread the mixture over the fried noodles and serve warm.
Attachment:
- Kecap Tim Ikan:
