Fried, spiced Chinese noodles with mushrooms

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried
• 60 g cauliflower
• ½ liter of water
• 1 tsp salt
• 3 tbsp sunflower oil
• 100 g king oyster mushroom(s)
• 4 small onions, red (shallots)
• 2 medium-sized garlic cloves, fresh
• 50 g carrot(s)
• 40 g red tomato peppers
• 1 spring onion(s), fresh
• 1 lemon(s), fully ripe
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet, (kecap manis)
• 4 tbsp orange juice
• 1 tsp instant chicken broth
• ½ tsp five-spice powder
• ½ tsp, leveled mace powder
• 1 tsp glutamate, best quality (high purity)
• 2 tsp coconut palm sugar
• 1 tsp black pepper, freshly ground
• 1 pinch(s) of cayenne pepper
• 3 tbsp sunflower oil
• n. B. flowers and leaves

Instructions

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

A main meal or a delicious side dish that’s quick to prepare, looks great, and tastes great. Recipe from Canton, China.

Separate the appropriate weight of cauliflower florets and wash them. Bring the water, salt, and oil to a boil. Add the pasta and cook for 4 minutes until tender. Cook the cauliflower florets for 2 minutes, remove with a slotted spoon, and set aside. Finely chop the pasta, drain, and set aside. Clean the king oyster mushrooms and cut them crosswise into approximately 5 mm thick slices. Trim both ends of the onions and garlic cloves, peel, and roughly chop them. Wash the carrot, trim both ends, and peel them. Grate the appropriate amount using a coarse grater. Wash the red tomato pepper, remove the stem and seeds, and cut the appropriate amount into approximately 1 x 4 cm pieces. Wash the spring onion, cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Wash the lemon and squeeze out the juice. Mix all ingredients, from soy sauce to cayenne pepper, with the lime juice and set aside. Heat a medium-sized pan, add 2 tablespoons of the sunflower oil, and let it heat up. Roast the king oyster mushrooms on both sides until they begin to brown. Remove from the pan. Add the remaining oil and let it heat up. Add the onions and garlic and roast until the onions are translucent. Add the carrots, red bell pepper, cauliflower florets, and white spring onions and stir-fry for 2 minutes, then add the mushrooms and green spring onions and mix everything well. Deglaze with the sauce mixture. Add the noodles and mix with the vegetables. Cover and simmer briefly. Immediately divide between serving plates, garnish, and serve hot.