Fried San Xian noodles

Ingredients for 2 servings:

• 350 g water for soaking
• Broth powder (mushroom bouillon)
• 5 m.-large shiitake mushroom(s), dried
• 12 m.-sized shrimp(s), peeled, frozen
• 100 g chicken breast fillet(s)
• 1 egg(s), size M
• 1 pinch of salt
• 1 tsp lemon juice
• 1 tbsp tapioca flour
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 80 g chayote(s)
• 30 g carrot(s)
• 100 g Chinese egg noodles, medium thick
• Broth (soaking water from the mushrooms)
• 2 tbsp oyster sauce
• 2 tbsp tomato sauce
• Cooking water from the pasta
• 2 tbsp rice wine (Arak Masak)
• 40 g creamy coconut milk (24% fat)
• 4 tbsp sunflower oil
• n. B. Sesame oil, light
• n. B. Celery leaves
• n. B. Pepper, red, long, medium hot

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Egg noodles with shrimp, chicken, shiitake mushrooms, and chayote. A dish from Beijing, China.

Heat the water and dissolve the mushroom bouillon powder in it. Remove from the heat and soak the mushrooms for 20 minutes. Gently squeeze the soaking water out of the mushrooms and use it for the noodles. Let the shrimp and chicken thaw. Halve the shrimp lengthwise. Remove the intestines on the back. Cut the chicken across the grain into approximately 3 mm thin slices and halve the slices lengthwise. Keep the shrimp and chicken separate. Crack the egg and separate the yolk from the egg white. Dissolve the tapioca flour in 1 tablespoon of the rice wine. Whisk the egg white with the salt, lime juice, and the rice wine mixture until smooth. Pour half of the egg white mixture over the shrimp and the other half over the chicken, and mix well. Mix the egg yolk with a scant pinch of salt, 1 tablespoon of rice wine, and the coconut milk until smooth. Pour 2 tablespoons of the sesame oil into a small, cold pan and spread it out. Add the egg yolk mixture and let it spread over the bottom of the pan. Allow the egg yolk to set over moderate heat. Fry on both sides without browning. Allow to cool, roll up, and cut crosswise into approximately 2 mm wide slices, then fan out into noodles. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash and peel the chayote, and cut a quarter lengthwise. Trim both ends of the quarter, peel it, and cut diagonally into strips approximately 4 x 4 mm thick. Wash and peel the carrot, trim both ends, and julienne it diagonally into short silk threads. Remove the stems from the bell peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin threads from the top. Bring the soaking water to a boil and cook the noodles until al dente according to the package instructions. Strain and season the broth with oyster and tomato sauce, and keep aside. Heat a wok, add 2 tablespoons of the sunflower oil, and let it heat through. Add the onions, garlic cloves, and chili, and stir-fry until the onions are translucent. Add the chayote, mushroom strips, and carrot, and stir-fry for 1 minute. Add the noodles and stir-fry for 2 minutes. Reduce heat to low and deglaze with the sauce. Cover and keep warm. In a pan, heat 2 tablespoons of sunflower oil with 2 tablespoons of sesame oil. Add the marinated chicken pieces and marinade, and stir-fry until the chicken turns white. Remove with a slotted spoon and keep aside. Add the shrimp and fry until light pink. Mix three-quarters of the chicken pieces into the noodles, using the rest for garnishing. Divide the fried noodles among the serving bowls, garnish, serve while still warm, and enjoy.