Crispy fried noodles with vegetables and bakso ikan

Ingredients for 2 servings:

• 300 g water
• 6 g chicken broth (strong bouillon)
• 140 g Chinese egg noodles, dry
• 12 fish balls (Bakso Ikan) from the Asian shop
• 80 g crabs, cooked and peeled, fresh or frozen
• 2 liters of frying oil
• 6 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 1 small cauliflower
• 1 head of Kailan (Chinese broccoli)
• 1 head of pak choi
• 1 Pepper, red, long, mild
• 20 g ginger threads, fresh or frozen
• 1 small chili pepper(s), green
• 3 tbsp palm oil, premium quality
• 4 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 1 tbsp tomato paste
• 2 tbsp oyster sauce
• 1 tbsp light fish sauce (King Lobster sauce)
• 1 tsp soy sauce, light
• 120 g water from the pasta
• 1 small red chili pepper(s)
• 2 tbsp soy sauce, sweet
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Lombok, Indonesia. Original title: Ifumie Goreng Seafood.

For the sauce, press the garlic cloves. Wash the green chili and slice crosswise into thin rings. Mix all the sauce ingredients except the water and set aside. For the sambal, wash the small red chili and slice crosswise into thin rings. Mix with the soy sauce. For the vegetables, wash all the ingredients that are not being peeled. Trim both ends of the onions and garlic cloves, peel and roughly chop. Wash the carrot, trim both ends, peel and slice diagonally into approximately 3 mm thick slices. Wash the cauliflower, trim the bottom of the stalk, peel the stalk and slice crosswise into thin slices. Separate the florets, cut into bite-sized pieces and rinse everything again. Wash the kailan head and separate the leaves from the stalk. Discard the woody stalk. Separate the thin leaf stalks from the leaves along the central vine and cut crosswise into approximately 4 cm wide pieces. Stack the leaves on top of each other, cut into thirds lengthwise, and then cut crosswise into approximately 8 mm wide strips. Keep the leaf strips and stem rolls separate. Separate the pak choi leaves from the stem, trim off the white part, and chop into bite-sized pieces. Halve the green leaves lengthwise and quarter crosswise. Remove the stems from the red chili pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves crosswise into approximately 1 cm wide pieces. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh and thaw frozen goods. Cut the small green chili pepper crosswise into thin slices, leaving the seeds on and discarding the stem. Quarter large bakso balls and halve smaller ones. Heat the frying oil to 180 °C. Break the noodles into shorter pieces. Bring the water and chicken stock to a boil. Add the noodles and cook for 1 minute. Strain, reserving the drained liquid and the stock. Take 120g of the stock and stir it into the sauce, reserving the rest for another purpose. Heat a medium-sized pan with the palm oil and add the onion, garlic, carrot, and cauliflower stalk pieces. Stir-fry for 30 seconds. Add the cauliflower florets, kailan stems, chili peppers, and ginger and stir-fry for another 30 seconds. Add the cabbage leaves, crab, and bakso and stir-fry for another 30 seconds. Deglaze with the sauce, remove from the heat, and cover to keep warm. Fry the noodles in the hot oil until crispy but not brown. Divide the noodles among serving plates, spoon the vegetables, crab, and bakso ikan over the noodles, garnish, and serve immediately with the sambal.