Crispy noodles with crab and vegetables Taman Griya

Ingredients for 1 servings:

• 50 g noodles, Chinese, curly
• 1 liter of oil for frying
• 30 g crab, frozen
• 100 g mixed vegetables, frozen
• 3 dumplings (bakso balls – meatballs from the Asian shop)
• 50 g fresh chicken, cut into pieces
• 4 tbsp coconut oil
• 10 tbsp instant chicken broth
• 1 tbsp oyster sauce (sos tiram)
• 1 tbsp soy sauce, salty
• 3 tbsp rice wine
• 1 tsp, leveled tapioca flour
• 1 tsp sesame oil
• 1 medium-sized garlic clove(s)
• 2 tbsp coriander leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

This goreng with a spicy sauce is quick to make and tastes delicious

Briefly run the noodles under running water, then place them on a plate. Turn them over once if necessary. To deep-fry, heat 1 liter of oil in a wok. Heat a second wok, add the coconut oil, and when it’s hot enough, add the mixed vegetables, meatballs, and chicken pieces. Stir well. Finally, add the crab. Fry for a minute, then deglaze with the chicken stock, add the oyster sauce, and salted soy sauce. Reduce the heat to low and bring to a simmer. Mix the rice wine with the tapioca flour and add it. Stir well to avoid lumps. Add the moist noodles to the hot oil and remove them immediately when they turn light brown. When the oil is at the right temperature (approx. 200°C), this will take 5–10 seconds. Serve the crispy noodles on a plate. Add the garlic and soybean oil to the vegetable mixture and pour over the noodles. Garnish with the cilantro and serve immediately.