Fried noodles with cauliflower and shrimp

Ingredients for 2 servings:

• 100 g Chinese egg noodles, dried (Mi Telur Urai)
• 12 shrimp, fresh or frozen, approx. 13 cm
• 1 small head of cauliflower
• 2 stalks of Kailan (Chinese broccoli)
• 30 g carrot(s)
• 1 small chili pepper(s), green, alternatively 1 pinch of cayenne pepper
• 3 eggs, size M
• 1 pinch(s) chicken stock powder, strong bouillon
• 1 pinch(s) black pepper, from the mill
• 2 Pepper, red, long, mild
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp sunflower oil
• 2 tbsp oyster sauce (saus tiram)
• 4 g shrimp paste (terasi udang)
• 60 g coconut water
• 40 g orange juice
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp, leveled tapioca flour
• 1 tbsp sesame oil, dark
• 30 g carrot(s)
• n. B. cauliflower florets
• n. B. flowers and leaves

Instructions

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

A delicious Cantonese side dish that doesn’t require much work.

Mix the ingredients for the sauce and set aside. Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment, peel off the chitinous shell, removing the black intestine and pulling the body out of the last segment. Rinse again and set aside. Break up the pasta bars slightly and weigh the required amount. Add the pasta to boiling salted water. After 3 minutes (see cooking instructions on the package), drain the pasta well, and spread it out on a fresh tea towel. Wash the cauliflower and trim the bottom end by about 2 cm. Cut off the florets, leaving about 1 cm of stem left from the edge. Peel the main stem, which is woody at the edges. Cut all the stems crosswise into approximately 4 mm thick slices and rinse everything again. Use 8-10 of the florets for garnishing and use the rest for another side dish. Chop the leaves and stems and keep them aside. Wash the kai-lan and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into approximately 3 mm wide rolls. Quarter large leaves lengthwise and crosswise, and halve smaller ones. For very small leaves, only separate the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Wash the carrot, trim both ends, and peel. Cut off a piece about 3 cm long and dice it. Grate off the remaining amount with a coarse grater. Keep the extra raw for garnishing. Cut the small green chili crosswise into thin slices, leaving the seeds and discarding the stem. Wash the chili peppers and remove the stems. Cut one of them lengthwise, open it up, remove the seeds, and cut the strings lengthwise into thin strands, then cut these crosswise into small cubes. Cut the other pepper lengthwise, open it up, remove the seeds, halve it lengthwise, and cut crosswise into approximately 1 cm wide pieces. Wash the fresh celery, shake it dry, and pick off only the unblemished leaves and chop them. Cut the stalks crosswise into approximately 3 mm wide rolls and freeze. Weigh the frozen goods and let them thaw. Crack the eggs into a sufficiently large container, add a pinch of chicken stock and pepper, and whisk until smooth. Add the diced peppers and carrots, along with the celery, and mix everything well. Fry in a pan with 2 tablespoons of the sunflower oil until scrambled. Let cool slightly and then chop any large pieces. Heat the remaining sunflower oil in a wok or large pan. Stir-fry the grated carrots, cauliflower, and kailan stems for 1 minute. Add the peppers, chili, and cauliflower leaves and stir-fry for 30 seconds. Add the noodles, mix, and fry for 2 minutes. Add the scrambled egg and kailan leaves and stir-fry for another minute. Briefly stir the sauce and pour it over the noodle mixture. Mix everything well and turn off the heat. Cover and keep warm. Place the shrimp in a single layer in a coarse sieve. Cover and steam over boiling water until the shrimp turn pink, which takes 30-40 seconds. Remove immediately. Divide the noodles among serving plates, add the shrimp, garnish, and serve immediately.