Fried noodles with vegetables and fish balls

Ingredients for 2 servings:

• 160 g fish balls, frozen (Bakso Ikan)
• 300 g water
• 6 g chicken stock powder
• 2 plates Chinese egg noodles, curly
• 80 g carrot(s)
• 1 small pak choi
• 1 spring onion(s)
• ½ tomato pepper, green
• ½ tomato pepper, red
• 1 small zucchini, green
• 2 small chili peppers, green
• 100 g soybean sprouts
• 20 g fresh ginger
• 20 g celery, fresh leaves
• 6 tbsp sunflower oil for frying
• 2 medium-sized garlic cloves
• 1 tsp tapioca flour
• 1 tbsp Arak Masak (rice wine)
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 100 g broth from cooking the bakso and noodles
• 1 pinch(s) of mace powder
• 1 pinch(s) black pepper from the mill
• 1 tbsp shrimp, dried, finely ground
• e.g. chili threads (pepperoni threads)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bamie Goreng Sayuran dan Bakso Ikan. Recipe from Bali, Indonesia.

Heat the water and dissolve the chicken stock. When the stock boils, add the bakso balls and simmer with the lid on for 8 minutes. Remove with a slotted spoon and keep warm. Add the noodles to the boiling stock and cook for 5 minutes until tender. Use scissors to trim the noodles slightly, strain, reserving 100g of the stock and discarding the rest. Simmer the soybean sprouts in 500g of water for 4 minutes, then strain the water and rinse the beans with cold water. Wash the vegetables and fruit and chop them into bite-sized pieces. For the pak choi and spring onions, keep the white stems separate from the green leaves. Wash, peel, and finely grate the ginger. Slice the chilies crosswise into thin rings, leaving the seeds and discarding the stems. Press the garlic into a pot for the sauce. Dissolve the tapioca flour in the rice wine and add it to the garlic along with the remaining sauce ingredients. Heat gently while stirring until combined. Remove from the heat and set aside. Heat 4 tablespoons of sunflower oil in a large pan, stir-fry the carrot pieces with the white stems for 2 minutes, then add the two bell peppers and the zucchini pieces and stir-fry for 1 minute. Now add the remaining ingredients, except for the celery leaves, and stir-fry for another minute. Remove the mixture from the pan and set aside. Add the remaining sunflower oil to the pan and let it heat up. Add the noodles and stir-fry for 3 minutes. Add the vegetables and celery leaves and mix well. Deglaze with the sauce and continue stirring. Once the noodles have absorbed the sauce, divide the finished bamie goreng between serving plates, place the fish balls on top, garnish, and serve warm.