Fried noodles with spicy sauce

Ingredients for 2 servings:

• 2 m.-large tomato(s)
• 10 g garlic clove(s)
• 15 g ginger
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp red pepper, freshly ground
• 2 leaves of Chinese cabbage, green
• 2 m.-large tomato(s), oblong
• 2 tbsp, stalked celery leaves
• 250 g tomato juice
• 50 g orange juice
• 50 g water
• 7 g vegetable stock powder
• 120 g Chinese egg noodles (type Mie noodles)
• 40 g cooking water (from the pasta)
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• 1 tbsp soy sauce, light

Instructions

Working time approx. 14 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 20 minutes

These delicious noodles are a typical Nonya street food. They are served as a main meal with side dishes. Recipe from Malaysia.

Peel the tomatoes, quarter them lengthwise, and remove the green and white stems and seeds. Cut the quarters into approximately 5 mm cubes. Peel and squeeze the garlic cloves. Finely chop the peeled ginger. Set aside the rice wine and pepper. Wash the Chinese cabbage leaves, blanch them for 2 minutes, and arrange them on serving dishes. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and white pepper and place them on the serving dishes. Pick the celery leaves from the washed celery and roughly chop them. Bring the tomato juice, orange juice, and water to a boil in a saucepan. Dissolve the vegetable stock in the tomatoes and cook the egg noodles until al dente, according to the package instructions. Drain and transfer the noodles to serving bowls. Reserve the remaining broth for the sauce. For the sauce, combine all ingredients with the seasonings and drizzle over the noodles. Sprinkle with celery, serve, and enjoy as a main course.