Fried noodles with potatoes, kailan and mushrooms

Ingredients for 2 servings:

• 500 g water
• 12 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, round
• 3 tbsp sesame oil, dark, for frying
• 4 tbsp sauce (sweet and sour spring roll sauce alla Nadine; see appendix)
• 8 m.-sized shiitake mushroom(s), dried
• 2 medium-sized potatoes, waxy
• 2 tsp, leveled baking powder
• 3 tbsp sunflower oil
• 8 m.-tall Kailan (Chinese broccoli)
• 60 g water (soaking water from the mushrooms)
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, freshly ground
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A vegetarian main course of the 4 delicacies. Recipe from modern Balinese cuisine.

Bring the water for the pasta to a boil and dissolve the mushroom stock powder in it. Add the pasta and cook al dente according to the package instructions. Strain and soak the mushrooms in 40% of the reserved pasta cooking water. Use the rest to cook the potatoes. Keep the pasta warm. For the vegetables, wash and peel the potatoes and cut into 2 cm pieces. Bring the rest of the pasta cooking water to a boil, add the potatoes and the baking powder and cook for 15 minutes. Strain and fry in sunflower oil until light brown all over. Remove the bottom 2 leaves from each washed kailan and remove the leaf stalks. Cut off the bottom of the stems about 1 cm from the 3rd leaf down and peel them. Line the serving dishes with the blanched lower leaves (1 minute). Place the stems with the small leaves in boiling water for 3 minutes and then refresh with cold water. Squeeze the soaking water from the mushrooms. Heat the mushroom soaking broth with the remaining ingredients and let it thicken into a mushroom sauce. Keep warm with the mushrooms stirred in. Fry the noodles in the sesame oil for 2 minutes, divide among the serving bowls, and pour the sauce over them. Add the potatoes and mushrooms with the sauce. Place the kailan along the long sides of the serving bowls, serve, and enjoy. Appendix: Sweet and sour spring roll sauce alla Nadine, see: https://www.chefkoch.de/rezepte/4359461739182073/Su-ss-sauer-scharfe-Springrollsauce-alla-Nadine.html