Fried noodles with vegetables and soybean sprouts

Ingredients for 2 servings:

• 120 g linguine or other long egg pasta
• 250 g water
• 5 g chicken stock powder
• 4 small onions, red
• 2 medium-sized garlic cloves
• 5 g ginger root, diced, fresh or frozen
• 2 tbsp sunflower oil
• 30 g carrot(s)
• 10 sugar snap peas
• 100 g mung bean sprouts
• 1 tsp tapioca flour
• 1 tbsp ketjap manis
• 1 tbsp soy sauce
• n. B. Sambal Oelek
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A spicy fast food from the street kitchens of Asia, recipe from Manado, Sulawesi, Indonesia

Heat the water and dissolve the chicken stock in it. Add the noodles and cook for about 2-3 minutes until al dente (see package instructions). Strain the noodles and reserve the stock. Use scissors to cut the noodles into approximately 8 cm long pieces and fan them out on a clean tea towel. Wash and trim the vegetables and cut them lengthwise into strips. Peel the ginger, cut off a 2 cm long piece and cut into small cubes. Trim both ends of the snow peas, removing the strings. Cut larger pods lengthwise into strips, and halve smaller ones lengthwise. Wash and sort the mung sprouts and use them whole. Mix the tapioca flour with 50 ml of the pasta water and stir in the soy sauce and sambal oelek. Heat the sunflower oil in a wok, add the first three vegetable ingredients and stir-fry for 1 minute. Then add the carrots and snow peas. Stir-fry briefly. Add the noodles and fry for 2 minutes. Deglaze with the sauce and simmer until thickened. Immediately divide among serving plates, garnish, and serve warm.