John Myers
Fried Chinese Egg Noodles with Vegetables and Chicken
The perfect fried chinese egg noodles with vegetables and chicken recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 tbsp Kecap Tim Ikan, (see attachment)
- 1 tbsp Sambal Bangkok ala Siu (see appendix)
- 1 tbsp Sesame oil, light
For the pasta:
- 140 g Egg noodles, dry, China
- 10 g Ginger, fresh or frozen
- 6 small Onions, red
- 2 medium sized Tomatoes, fully ripe
- 1 small Carrot
- 60 g Kailan
- 40 g Corn kernels, cooked, (canned goods)
To extinguish:
- 2 medium sized Cloves of garlic, fresh
- 1 smaller Chilli, green or red
- 5 tbsp Orange juice
- 1 tbsp Oyster sauce, (Saus Tiram)
- Rest of the marinade, (see preparation)
- 1 tsp Chicken broth, Kraft bouillon
Also:
- 2 tbsp Flour
- 4 tbsp Sunflower oil
To garnish, as desired:
- Dill, fresh
- Pepperoni threads
- Flowers and leaves
The chicken:
- Freeze the fresh chicken breast, let frozen food thaw. Cut across the grain into approx. 4 mm thick slices, cut large slices in half. Mix the ingredients for the marinade and marinate the chicken for 2 hours at room temperature. Strain and let dry on paper towels.
In the meantime:
- In the meantime, wash the fresh ginger, peel it and cut it across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. The
- Cap the onion at both ends, peel and cut into large pieces. Wash, peel, quarter, core and halve the tomatoes. Wash and peel the carrot and slice it into approx. 3 mm thick slices.
- Wash the fresh kai-lan, separate the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods. Strain the corn kernels and have them ready.
Sauce to deglaze:
- Select the chilli for the sauce to deglaze and process with or without grains as required. Wash the chilli, cut into thin rings and discard the stalks. Squeeze the garlic cloves into a bowl and mix in all the ingredients that are already available. Finally stir in the strained marinade.
The egg noodles:
- Cook the egg noodles in plenty of salted water for 2 minutes until al dente. Strain and chill. Shorten a little with scissors and spread out on a fresh tea towel.
Stir-frying:
- Sprinkle the pieces of chicken with a little flour. Heat 2 tablespoons of sunflower oil in the wok, add the pieces of meat, stir-fry for 90 seconds and remove from the wok immediately.
- Add the remaining sunflower oil and add the ginger, onion and carrot pieces and stir-fry for 1 minute. Then add the kailan stalks and stir-fry for another minute. Add the tomato pieces and the corn kernels and stir-fry briefly.
Final:
- Then add the pasta, stir-fry for a minute and deglaze with the sauce. Mix in the kailan leaves and the pieces of meat.
Show time:
- Spread on the serving plates, garnish and serve warm.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu Sambal Bangkok ala Siu
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