Fried Chinese wheat noodles with shrimp and fish balls

Ingredients for 2 servings:

• 2 sheets of Chinese egg noodles (bakmi)
• 16 fresh or frozen shrimp (approx. 13 cm from head to tail)
• 12 fish balls (Bakso Ikan), frozen
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 2 small pak choi
• 3 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp light fish sauce, e.g. kecap ikan “King Lobster”
• 1 tbsp tomato juice
• 2 tbsp orange juice
• 60 g coconut water
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 tsp, leveled chicken broth powder, strong bouillon
• n. B. Flowers and leaves for garnishing

Instructions

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

served with vegetables in oyster sauce, recipe from Canton, China

Cook the noodles in plenty of boiling salted water for 3 minutes until al dente, drain, and spread out on a fresh tea towel, fanning and trimming. Discard the cooking water. Wash the fresh shrimp and the thawed frozen shrimp. Twist to remove the heads of all shrimp, then wash the shrimp. Cut each shrimp open down the back with small scissors down to the last segment (leaving this and the tail) and peel off the shell, removing the black intestine. Thaw the fish balls and quarter them lengthwise. Wash the carrot, trim both ends, and peel. Grate the appropriate amount using a coarse grater. Remove the stems from the chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into approximately 1 cm wide pieces. Remove any wilted or yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Separate the white leaf stalks, halving the leaves lengthwise. Cut the leaf stalks into approximately 6 mm wide rolls. Cut the green leaf halves crosswise into approximately 3 cm wide pieces. Keep the stalks and leaves separate. For the sauce, squeeze the garlic cloves and mix them with all the other ingredients to the sauce. Heat the sunflower oil in a wok and stir-fry the grated carrots for 30 seconds, then add the peppers and fish balls and stir-fry for another 30 seconds. Add the noodles and the white pak choi pieces and stir-fry for 2 minutes. Deglaze everything with the sauce, add the green pak choi leaves and stir-fry. Reduce the heat. Place the prawns in a single layer in a coarse sieve and steam over boiling water until they turn pink. Remove the prawns immediately and mix them with the noodles. Divide the noodles between serving plates, garnish, and serve immediately. Note: Bakmi is a type of Chinese noodle that looks like spaghetti wrapped in ribbons, but is made from wheat flour and packaged in bundles of sheets. A 200g package contains three easily breakable sheets.