Crispy noodles with Cap Cay Sanur Beach

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried
• 1 ½ liters of frying oil, fresh
• 150 g chicken breast fillet(s), fresh or frozen
• 2 tbsp Soy sauce (Kecap Tim Ikan), see in my recipes
• 40 g tapioca flour
• 1 egg white, size M
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 10 green runner beans
• 2 m.-large tomato(s), red, fully ripe
• 1 small chili pepper(s), green, fresh or frozen
• 1 small pak choi
• 20 g tomato juice
• 30 g orange juice
• 60 g coconut water
• 1 tbsp tamarind syrup
• 1 tbsp soy sauce, light
• 2 g chicken broth / stock
• 1 pinch of five-spice powder
• 1 tsp tapioca flour
• 1 tbsp Arak Masak

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

A mountain of noodles covered in vegetables and generously layered with exotic sauce. A recipe from Canton, China.

Halve the noodle sheets and soak each half in plenty of water for 1 minute, then drain and set aside on a plate. Once the noodles are flexible, fan them out slightly and set aside in 2 portions each. Cut the fresh or thawed chicken breast fillet into pieces approximately 1 x 2 cm. Vigorously mix the meat pieces with the Kecap Tim Ikan and marinate for 20 minutes. Whisk the egg whites with the tapioca flour. Strain the meat pieces and add them to the egg white mixture. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, and slice them into approximately 3 mm thick slices using a corrugated board. Wash the fresh green beans, trim both ends, and remove any strings. Add the beans to boiling water and blanch for 4 minutes. Then cut crosswise into approximately 3 cm long pieces. Thaw frozen tomatoes and trim them in the same way. Wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters lengthwise and crosswise. Wash the small green chili, slice it lengthwise, and remove the seeds. Cut the chili crosswise into thin strips. Discard the stem and seeds. Remove the yellowed leaves from the washed pak choi. Separate the remaining leaves from the stem. Separate the white leaf stalks and halve them lengthwise. Halve the green leaves lengthwise and cut them crosswise into pieces about 3 cm wide. Keep the white and green parts separate. Mix the ingredients for the sauce until smooth and keep them ready. Stir the sauce well again before use, as the tapioca flour will settle. Heat the frying oil in a wok to 180 degrees. Place two noodle halves between two sieves, like a bird’s nest, and fry until crispy, but do not allow them to brown. Place the noodle nests upside down in a mountain on the serving plates. Add the meat pieces, one at a time, to the hot frying oil and fry until light brown. Drain the fried meat on kitchen paper and keep warm. Empty the oil from the wok, leaving a thin film. Add the onions and garlic cloves, and stir until the onions are translucent. Add the carrot, green beans, and bok choy stalks and stir for 2 minutes, then stir in the tomatoes and chili and stir for 1 minute. Deglaze the vegetables with the sauce, add the bok choy leaves, and simmer for 2 minutes over reduced heat, stirring continuously. Mix in the meat pieces and immediately spread the Cap Cay over the noodles. Serve and enjoy.