Fried noodles with chicken, mushrooms and peanuts

Ingredients for 2 servings:

• 200 g boneless chicken breast, fresh or frozen
• 120 g Chinese egg noodles, wide, dried (e.g. Yi Jian)
• 1 m.-sized ice mushroom(s), dried (see note)
• 40 g peanuts, raw, without shell
• 2 eggs, size M
• 50 g mung bean sprouts, fresh
• 1 tbsp soy sauce, dark (Kecap Tim Ikan, see my recipes in the database)
• 2 tbsp chili sauce (spring roll sauce, Thai or Chinese)
• 1 tbsp sweet soy sauce (Kecap Manis)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• Marinade, the rest of it
• 100 g broth (soaking broth)
• 150 g water, hot (for soaking)
• e.g. chicken broth (strong bouillon)
• 5 tbsp sunflower oil
• n. B. flowers and leaves
• Mung bean sprouts, remaining (see preparation)

Instructions

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

A main meal served with a variety of side dishes. Recipe from southern Chinese cuisine.

Freeze the fresh chicken breast slightly, let the frozen product thaw slightly. Cut across the grain into slices about 1 cm thick and halve these lengthwise and crosswise. Mix the marinade ingredients and marinate the chicken pieces. Bring 250 g of water to a boil and dissolve 5 g of stock in it. Cook the wide egg noodles for 5-6 minutes until al dente. Strain and soak the mushroom in the stock. Drain the noodles well in a sieve. Spread them out on a fresh tea towel and trim them slightly with scissors. Crack the eggs and whisk them with a pinch of stock. Fry with 1 tablespoon of sunflower oil until scrambled. Chop up any larger pieces and keep everything ready. Weigh the raw peanuts. Rinse the mung bean sprouts thoroughly and drain in a sieve. Remove the mushrooms from the stock. Keep the stock and gently press the mushrooms to dry. Cut off the brown stem and chop the remaining mushroom into bite-sized pieces. Strain the chicken pieces. Keep the strained mixture and marinade. Mix 100g of the mushroom broth with the marinade, discarding the rest. Add the tapioca flour and rice wine and mix until smooth. Heat 2 tablespoons of the sunflower oil in a wok and stir-fry the peanuts for 1 minute. Remove with a slotted spoon and add the chicken pieces. Stir-fry for 1 minute and remove from the wok with a slotted spoon. Add 2 tablespoons of the sunflower oil, the noodles, and the peanuts, and stir-fry for 2 minutes. Then add the chicken, mushroom, and scrambled egg pieces, mix, and stir-fry for 1 minute. Add the sauce and stir-fry until half the sauce is absorbed. Season to taste with salt and black pepper. Finally, fold in the mung bean sprouts, leaving a small amount. Divide the fried noodles among serving plates, garnish, and serve warm as a main course. Note: The ice mushroom (Indonesian: Jamur Es) gets its name from its color; it is a white cultivated form derived from the Krause Glucke mushroom. It has nothing in common with the German ice mushroom, which belongs to the gelatinous spiny mushrooms, except that both are edible. See also: https://www.123pilzsuche.de/daten/details/KrauseGlucke.htm