Fried linguine with mushrooms and vegetables

Ingredients for 2 servings:

• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 4 medium-sized shiitake mushrooms, dried
• 100 g Shimeji mushrooms, brown-capped, fresh
• 4 small onions, red
• 2 medium-sized garlic cloves
• 5 g ginger
• 3 snake beans
• ½ m.-sized bell pepper(s), red
• 200 g water (soaking water from the mushrooms)
• 100 g Chinese egg noodles (Linguine type)
• 60 g cooking water (from the pasta)
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp bean paste, hot
• 2 tbsp sunflower oil
• 2 tsp sesame oil, dark
• n. B. flowers and leaves

Instructions

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

A spicy street food staple in Kuala Lumpur, Malaysia.

Bring the water to a boil and dissolve the mushroom broth. Soak the shiitake mushrooms in the broth for 30 minutes. Then strain the soaking water from the mushrooms and set aside. Quarter the caps and discard the stems. For the shimeji mushrooms, remove the lower part, substrate + mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut the long stems 2 cm from the cap, halve them crosswise, and use with the caps. Peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh ginger, cut them into thin slices across the grain, and chop these into small pieces with a cleaver. Trim both ends of the washed runner beans and cut them into approximately 2 cm long pieces. For the washed bell pepper, cut one half lengthwise, removing the stem, seeds, and white membranes. Cut lengthwise into strips approximately 6 mm wide and crosswise into lengths approximately 3 cm. Bring the mushroom soaking water to a boil, add the egg noodles and cook for a good 2 minutes. Strain and use the stock for the sauce. Dissolve the tapioca flour in the rice wine and mix into the stock along with the bean paste. Bring to a boil briefly to form the sauce and keep warm. Heat the sunflower oil in a wok, add the onion, garlic and ginger and stir-fry for 1 minute. Add the snake beans, bell peppers and mushrooms and stir-fry for 2 minutes. Then add the linguine and mix in. Fry for 2 minutes, then deglaze with the sauce. Divide the finished linguine between the serving dishes, drizzle with sesame oil, garnish with flowers and leaves if desired, serve and enjoy.