Fried linguine with beef and vegetables

Ingredients for 2 servings:

• 200 Beef goulash, lean
• 1 tbsp bulgogi sauce
• 1 tbsp oyster sauce
• 12 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 5 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger
• 2 small chili peppers, green
• 1 Pepper, green, long, mild
• 2 Pepper, red, long, mild
• 360 g water
• 7 g chicken stock powder
• 120 g Chinese egg noodles (Linguine type)
• Marinade, the rest of it (see above)
• 60 g cooking water (from the pasta)
• 1 tbsp bulgogi sauce
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• 2 peanuts, roasted and seasoned
• 2 peanuts, roasted and crushed
• n. B. Mung bean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 26 minutes

A delicious, colorful and spicy street food from North Sulawesi, Indonesia.

Cut the beef goulash into approximately 1 cm cubes. Mix the remaining meat ingredients together and marinate the meat cubes for 2 hours at room temperature. For the vegetables, peel and roughly chop the onions and garlic cloves. Wash the remaining vegetables. Peel the ginger, cut them crosswise into thin slices, and chop them. Cut the chilies crosswise into small pieces, leaving the seeds on and discarding the stems. Cut the peppers diagonally into approximately 1 cm wide pieces, discarding the stems. For the noodles, bring the water to a boil. Dissolve the chicken stock powder in it. Add the noodles and cook al dente according to the package instructions (approx. 2 minutes). Strain and spread the noodles on a fresh tea towel. Use the cooking water for the sauce. Strain the meat pieces and drain well. Mix all the sauce ingredients together and set aside. Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and keep warm. Add the noodles to the wok and stir-fry for 30 seconds over reduced heat. Divide among the serving bowls. Add the remaining sunflower oil and heat to high. Add the onions, garlic cloves, ginger, and chilies and stir-fry for 1 minute. Add the peppers and stir-fry for 30 seconds. Deglaze with the sauce. Simmer for 2 minutes. Once almost all of the sauce has been absorbed, stir in the meat pieces. Drizzle with sesame oil. Divide the wok mixture among the serving bowls, garnish, serve, and enjoy. Note: Towards evening, the western exit road from Manado is closed to traffic on the sea side and opened for the night meal. A few hundred food stalls are set up and offer their food. Many ingredients are pre-prepared and are quickly cooked, seasoned, and served in the wok. The above dish took about 4 minutes for 2 people.