Fried noodles with egg and vegetables – Bami Goreng Telur Sayuran

Ingredients for 2 servings:

• 120 g rice noodles (vermicelli)
• 2 stalks of Kailan (Chinese broccoli)
• 2 m.-large tomato(s), fully ripe
• 2 tbsp sunflower oil
• 4 eggs, size M
• 3 g chicken broth, granulated (strong bouillon)
• 2 pinches of black pepper from the mill
• 20 g carrot(s)
• 14 g pepper, red
• 20 g celery
• 2 tbsp sunflower oil
• 1 small green chili pepper (cabe rawit hijau)
• 3 medium-sized garlic cloves, fresh
• 2 tsp chicken broth, granulated (strong bouillon)
• 1 tbsp soy sauce, sweet (kecap manis)
• 2 tbsp oyster sauce
• 6 g shrimp paste (terasi udang)
• 1 tbsp sesame oil, light
• 60 g coconut water
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

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

Recipe from Lombok, Indonesia.

Soak the vermicelli (rice noodles) in plenty of lukewarm water. After 6 minutes, drain and trim with scissors in a sieve. Set aside in the sieve. In the meantime, wash the kailan and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks crosswise into thin rolls. Halve large leaf halves lengthwise and then quarter them crosswise, halve smaller ones, and for very small leaves, only remove the leaf stalk and use the whole leaf. Keep the leaves and stem rolls separate. Trim both ends of the small red onions, peel them, and cut into small pieces. Wash the tomatoes, remove the stems, skin them, quarter them, and deseed them. For the scrambled eggs, break the eggs and whisk them with the chicken stock and pepper. Cut a 4 cm long piece from a fresh, washed carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let it thaw. Wash a fresh bell pepper, remove the stalk, cut it lengthwise, open it up, remove the seeds, cut it lengthwise into thin strands, and then cut these crosswise into small cubes. Weigh the frozen goods and let it thaw. Wash the fresh celery, shake it dry, and pick off only the unblemished leaves, chop them, and freeze. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls. Freeze any unused stalks as rolls. Weigh the frozen goods and let it thaw. Heat a medium-sized pan, add the sunflower oil, and let it heat up. Add the cubes and stir-fry for 1 minute, then add the beaten eggs and fry until scrambled. Remove from the heat and chop up any large pieces. For the sauce, thinly slice the small green chili crosswise, leaving the seeds and discarding the stem. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix with the remaining ingredients until smooth. Roast the kailan rolls and red onions in a pan with 2 tablespoons of sunflower oil over high heat until the onions are translucent. Loosen the rice noodles, add them to the pan, mix, and stir-fry for 3-4 minutes. Add the sauce and kailan leaves and stir-fry until the noodles have absorbed the liquid. Make some space for the tomatoes and scrambled eggs, add them, and fry uncovered for 2 minutes without stirring. Arrange on serving plates, garnish, and serve warm.