Fried glass noodles with chicken and mushrooms

Ingredients for 2 servings:

• 220 g chicken breast, fresh or frozen
• 80 g dried rice noodles (Bihun or Superbihun)
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet, (kecap manis)
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see appendix)
• 1 tbsp rice wine (Arak Masak)
• 4 large shiitake mushrooms, dried
• 120 g water
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 60 g Shimeji mushrooms, brown-capped, fresh
• 40 g white cabbage, fresh
• 40 g carrot(s), fresh
• 8 green runner beans or princess beans, fresh or frozen
• 2 Pepper, red, long, mild
• 3 small eggplants, round, green or purple, (Asian shop)
• 4 small tomatoes, fully ripe
• 2 small chili peppers, green or red, fresh or frozen
• 20 g ginger, fresh or frozen
• 3 medium-sized garlic cloves, fresh
• 1 tsp coriander seeds
• 1 tsp cumin
• Marinade, rest, see preparation
• Broth from the mushroom preparation
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp orange juice
• 1 tsp chicken broth, granulated (strong bouillon)
• n. B. Carrot(s), cut into flowers
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Original title: Bihun Goreng Ayam dan Jamur

Freeze fresh chicken breast, let frozen goods thaw. Cut across the grain into approximately 3 mm thick slices. Shred the slices to approximately 3 x 4 cm. Combine the marinade ingredients in a sufficiently large bowl, add the chicken breast slices, and mix well. Cover and marinate at room temperature for 2-3 hours, stirring occasionally. In the meantime, heat the water, dissolve the chicken stock, and soak the shiitake mushrooms for 40 minutes. Squeeze the stock from the mushrooms and set aside with the remaining soaking water. Roughly chop the mushroom caps and discard the stems. For shimeji mushrooms, remove the lower part, substrate + mycelium. Separate the mushrooms and clean them with a brush. Trim the long stems, cut them in half, and use them with the caps. Rinse the noodles thoroughly with water twice, 5 minutes apart, and set aside. After 30 minutes, fan out the pasta package. Meanwhile, use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Taste the bottom end. Cut the rib crosswise into pieces about 2 cm long, and chop the leaves into pieces about 4 x 4 cm. Wash the carrot, snip off both ends, peel, and slice into slices about 3 mm thick using a corrugated slicer. Wash the green beans, snip off both ends, removing any strings, and cut crosswise into pieces about 1 cm long. Defrost frozen goods and cut to length. Wash the red bell pepper and cut diagonally into pieces about 1 cm wide. Leave the seeds on and discard the stems. Trim the stems of the ping-pong ball-sized eggplants, halve lengthwise, and cut the halves lengthwise into slices about 3 mm thick. Briefly soak the slices in salted water, drain, and shake dry. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. For the spices, wash the small green chilies and slice them crosswise into thin slices. Leave the seeds in place and discard the stems. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Toast the coriander and cumin seeds in a small pan without oil until fragrant. Immediately remove from the heat, let cool, and grind finely. Strain the chicken pieces. Combine the remaining marinade with the mushroom broth and the remaining ingredients for deglazing. Heat a wok, add both oils, and heat until hot. Add the chicken pieces and stir-fry over high heat for 2 minutes. Remove the pieces with a slotted spoon. Add the mushrooms along with the spices and vegetables, but without the tomatoes, and stir-fry for 2 minutes. Add the loosened noodles and tomatoes and stir-fry for 1 minute. Add the mixture to deglaze the pan and stir-fry for another minute. Add the chicken pieces, heat briefly, and immediately divide everything between serving plates, garnish, and serve warm. Appendix: Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html