Noodle pan with mung sprouts, carrot and egg strips

Ingredients for 1 servings:

• 120 g mung bean sprouts
• 2 small onions, red
• 1 medium-sized garlic clove(s)
• 1 piece(s) spice lily (aromatic ginger), approx. 5 g, alternatively ginger
• 1 small chili pepper(s), green
• 40 g carrot(s)
• 1 spring onion(s), 2 tubes of it, only the green part
• 200 g water
• 4 g chicken stock powder
• 60 g Chinese egg noodles, round (Mi Telur Urai)
• 1 egg(s), size M
• 1 pinch of salt
• 1 pinch(s) white pepper, freshly ground
• 1 tbsp vegetable oil for frying
• Cooking water (from the pasta)
• 2 tbsp tomato ketchup
• 2 tbsp sauce (bulgogi sauce)
• 1 tbsp teriyaki sauce
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

This spicy, juicy, slightly hot appetizer or side dish is a street food from Thailand.

For the vegetables, sort and rinse the mung bean sprouts. Peel the onions and garlic cloves and chop into small pieces. Wash and peel the fresh lily root, cut them crosswise into thin slices, and chop them finely. Cut the washed chili pepper crosswise into thin slices, leaving the seeds on and discarding the stalks. Wash the carrot, trim both ends, and peel it. Halve it lengthwise and cut the halves into spaghetti-like strips. Wash the unblemished spring onion leaves, cut them lengthwise into strips, and halve them crosswise. For the noodles, bring the water to a boil, dissolve the chicken stock powder, and add the egg-wheat noodles. Cook al dente according to the package instructions. Strain, keeping the noodles and stock separate. While the water is cooking, steam the mung bean sprouts and spring onion strips over the top for 1 minute. Blanch the carrot strips in the strained stock for 2 minutes. Do not rinse. Crack the egg, whisk it with the chicken stock and pepper, and fry it in the vegetable oil. Once the flatbread has cooled slightly, cut it into strips approximately 5 mm wide. Mix all the ingredients for the sauce in a bowl until smooth, bring to a boil, and keep warm. Heat the sunflower oil and sesame oil moderately in a wok. Add the onions, garlic cloves, lily of the valley, and chili, and stir-fry for 40 seconds. Add the noodles, carrot strips, and mung bean sprouts, and stir-fry for 50 seconds. Transfer the mixture from the wok to a preheated pan. Decorate with the spring onion and egg strips. Pour the sauce over the mixture, serve, and enjoy. Note: This dish is often served with sweet, sour, and hot peppers in vinegar as a side dish to add extra spice. For the people of Thailand, rice is THE food. If they don’t eat rice in a day, they haven’t eaten anything.