in

Fried Rice Noodles with Chicken, Mushrooms and Vegetables

5 from 4 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 16 kcal

Ingredients
 

For the vegetables:

  • 150 g Water
  • 3 g Chicken broth, Kraft bouillon
  • 2 tbsp Kecap Tim Ikan
  • 100 g Rice noodles, (Vernicelli style), dried
  • 4 small Onions, red
  • 3 medium-sized Cloves of garlic, fresh
  • 15 g Ginger, fresh or frozen
  • 2 small Chilies, green, fresh or frozen
  • 50 g Carrots
  • 1 small Spring onion
  • 2 medium-sized Tomatoes, red, fully ripe
  • 1 Hot peppers, red, long, mild
  • 5 tbsp Sunflower oil
  • 50 g Mongoose seedlings, fresh

For the sauce:

  • 2 tbsp Tapioca flour
  • 1 tbsp Rice Wine, (ArakMasak)
  • Mushroom water, everything
  • Marinade, the rest of it
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Orange juice

Instructions
 

  • Heat the water, dissolve the chicken stock in it and pour over the shiitake mushrooms. Let it soak for 30 minutes. Squeeze the broth from the mushrooms by hand and use them later for the sauce. Quarter the hats of the mushrooms. Discard the tough stems.
  • Freeze the fresh chicken breast a little, let frozen food thaw. Cut the chicken breast crosswise to the grain in approx. 6 mm thick slices and cut them in half crosswise. Marinate the slices with the Kecap Tim Ikan.
  • Soak the rice noodles in warm water for 6 minutes, shorten a little with scissors, strain and have them ready.
  • For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the small, green chillies, cut across into thin rings, leave the grains in place and discard the stalks. Wash a small carrot, cap at both ends, peel and slice diagonally into 3x3 mm thin sticks.
  • Wash the spring onions, remove the wilted leaves and cut diagonally into rings approx. 1 cm wide. Keep the white and green parts ready separately. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Divide the quarters across into thirds. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Rinse the mung seedlings and shake dry.
  • Mix all ingredients for the sauce homogeneously. Strain the chicken and add the drained marinade to the sauce.
  • Heat a wok, add 2 tablespoons of sunflower oil and let it get hot. Add the chicken and stir-fry for 90 seconds. Take out of the wok with a slotted spoon and keep warm. Add 2 tablespoons of sunflower oil and let it get hot, add the noodles and fry for 2 minutes. Take out of the wok and have it ready.
  • Pour the rest of the sunflower oil into the wok, let it get hot, then add the onions, garlic cloves, ginger and chillies and stir-fry until the onions are translucent. Add the ingredients from carrots to hot peppers and the mushrooms and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 1 minute.
  • Add the pasta, meat and mung bean sprouts, mix briefly, season with salt and pepper and serve in the pan.

Attachment:

  • Kecap Tim Ikan see: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce

Nutrition

Serving: 100gCalories: 16kcalCarbohydrates: 2.8gProtein: 0.6gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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