Crispy noodles with Cap Cay – Ifumie Goreng ala Hong Kong

Ingredients for 2 servings:

• 120 g Chinese egg noodles, e.g. Mi Telur Urai
• 2 medium-sized garlic cloves
• 60 g coconut water
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp chili sauce (spring roll sauce)
• 1 tsp, leveled chicken broth powder
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 3 small Kailan (Chinese broccoli)
• 40 g carrot(s)
• 16 sugar snap peas
• 3 leaves white cabbage, medium-sized
• 1 small head of cauliflower
• 2 small chili peppers, green, fresh or frozen
• 8 dumplings (chicken meatballs), Bakso Ayam, Asian shop or see appendix
• 2 liters of peanut oil
• e.g. pepperoni threads, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

A Cap Cay with chicken and oyster sauce is placed on a crispy fried noodle bed

Soak the egg noodles in lukewarm water for about 30 seconds, drain well, and set aside. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix all the deglazing ingredients in a bowl. For the Cap Cay, wash the vegetables. With fresh kailan, separate the leaves from the stem. Cut off the woody lower part of the stem 2 to 4 cm above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the large leaves lengthwise and cutting them into thirds crosswise. Cut the leaf stalks and stems crosswise into pieces about 4 cm long and set aside like the leaves. Cut off both ends of the carrot, peel it, halve it lengthwise, and cut into slices about 5 mm thick. Cut off both ends of the snow peas, removing the strings on both sides. Halve larger pods crosswise, leaving the smaller ones. Only use flawless leaves for the white cabbage. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices, then shred the leaves into pieces approximately 3 x 3 cm. Remove the stalk from the cauliflower and cut into bite-sized florets. Halve larger florets lengthwise and rinse the florets again. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds in and discard the stems. Defrost the chicken meatballs and cut them crosswise into slices approximately 5 mm thick. Halve the large slices. To garnish, remove the stems from the peppers, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Heat the frying oil in a wok to 200 °C. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon that is dipped into the frying oil. Fry the noodles in two batches for about 10-15 seconds until crispy, taking care not to brown. Drain on kitchen paper and transfer to serving plates. Add 3 tablespoons of peanut oil to a pan and heat. Add the cauliflower, kale stalks, white cabbage ribs, and carrot slices and stir-fry for 1 minute. Add the chilies and chicken meatballs and stir-fry for another minute. Then add the remaining ingredients to the cap cayenne pepper and stir-fry for 30 seconds. Deglaze with the sauce. Allow the sauce to reduce while stirring. Immediately spoon the cap cayenne pepper over the crispy noodles, garnish, and serve. Appendix: Bakso Ayam ‘Gili Trawanang’ (SfS): http://www.chefkoch.de/rezepte/3410991508147840/Bakso-Ayam-Gili-Trawanang.html