Fried noodles with mushrooms Kuta style

Ingredients for 2 servings:

• 2 plates of Chinese egg noodles (Asian shop)
• 8 small shiitake mushrooms, dried
• 200 g water
• 4 g chicken broth, granulated
• 150 g Shimeji mushrooms, white
• ½ m.-sized onion(s), brown (bawang bombay)
• 3 tbsp butter, unsalted
• 20 g celery leaves, fresh or frozen
• 1 tsp, levelled black pepper from the mill
• 1 tsp, leveled nutmeg, freshly grated
• 1 pinch chili powder (chipotle)
• 1 tbsp, heaped ricotta
• 1 tbsp, heaped natural yogurt
• 60 g papaya (pulp)
• 40 g avocado(s) (flesh)
• 100 g broth from soaking the mushrooms
• 1 tbsp soy sauce, light superior
• n. B. Salt to taste
• n. B. Carrot(s) cut into fine threads
• e.g. Pak Choi, only the chopped green leaves
• e.g. papaya (pulp in cubes)
• n. B. Almond sticks, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

An exotic delicacy of the highest order. Original title: Bamie Goreng Jamur, recipe from Kuta, Lombok, Indonesia.

Bring the water to a boil, dissolve the chicken stock in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Strain the stock and use it for the sauce. Cut the mushroom caps into thumbnail-sized pieces. Discard the stems. For shimeji mushrooms, remove the lower part, the substrate + mycelium. Separate and clean the mushrooms, and cut the long stems into bite-sized pieces. Use the small heads whole. Add the noodles to 500g of boiling salted water and cook for 1 minute. Strain, rinse with cold water, and set aside in a sieve. Place the sauce ingredients in a blender and roughly puree on the lowest setting for 20 seconds. Set aside. Halve an onion, trim both ends, peel, and chop into small pieces. Heat a medium-sized pan, add the butter, and let it melt. Add the onions and roast until translucent. Add all the mushrooms and cook for 3 minutes, stirring. Stir in the celery leaves, pepper, nutmeg, and chipotle chili. Stir-fry for one minute, then deglaze with the sauce from the blender and mix. Season the sauce with salt to taste. Add the pasta and fold it into the mushrooms. Cook, stirring occasionally, until the pasta has absorbed the broth. Divide among serving plates, garnish, and serve warm.