Crispy noodles with Cap Cay in sweet and sour sauce

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried
• 40 g crab, peeled, fresh or frozen
• 4 g fish balls (Bakso Ikan)
• 4 small onions, red
• 3 medium-sized garlic cloves
• 40 g carrot(s)
• 40 g cauliflower
• 60 g pak choi
• 2 tbsp sunflower oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 60 g coconut water
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 1 tbsp rice vinegar, light, mild
• 1 tbsp lemon juice
• 1 tbsp sugar
• ½ tsp chicken broth powder
• 1 ½ liters of frying oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a recipe from the cuisine of the South, China

Soak the noodles in cold water for 1 minute. Place on a fresh tea towel and after 5 minutes, fan out the soft noodles slightly. Rinse the fresh crab and pat dry on kitchen paper. Quarter the fish balls lengthwise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, score them lengthwise, and slice them diagonally into approximately 3 mm thick slices. Starting at the edges of the washed cauliflower, cut off the required number of small florets with approximately 1 cm of the stem. Rinse the florets. Remove the yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Remove the white leaf stalks, cut them into thirds lengthwise, and halve them crosswise. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. Dissolve the tapioca flour in the rice wine. Mix in the remaining sauce ingredients until smooth. Heat the sunflower oil in a wok, add the chopped onions and garlic cloves, and stir-fry until translucent. Add the carrots, cauliflower, and white bok choy pieces and stir-fry for 3 minutes. Deglaze with the sauce. Add the green bok choy leaves, crab, and fish balls and stir-fry. Transfer the cap cay to a preheated bowl and keep warm. Clean the wok and heat the frying oil in it to 170°C. Fry the noodles in two batches in a sieve until crispy, but DO NOT allow them to brown. Transfer to serving plates. Spoon the cap cay over the noodles with a slotted spoon and pour over the sauce. Serve warm with sambal.