Noodle stir-fry with Kai-Lan and Shimeji mushrooms

Ingredients for 2 servings:

• 120 g Chinese egg noodles made from wheat flour
• 300 g water
• 6 g chicken broth (strong bouillon)
• 8 small onions, red
• 3 medium-sized garlic cloves, fresh
• 10 g ginger threads, fresh or frozen
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 125 g medium-aged Gouda
• 125 g mozzarella, firm
• 500 g Kailan (Chinese broccoli), fresh
• 8 tbsp chicken broth from the noodles
• 3 tbsp coconut milk, creamy (24% fat)
• 2 pinches of black pepper from the mill
• 1 pinch(s) mace powder, alternatively freshly grated nutmeg
• 1 tbsp Madeira (fortified wine)
• 150 g Shimeji mushrooms, fresh, white-capped (alternatively white mushrooms)
• 6 tbsp chicken broth from Kailan
• 1 pinch(s) black pepper from the mill
• 2 tbsp celery leaves, fresh or frozen
• e.g. tomato slices
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A very special pan dish served upside down.

Prepare the ingredients for the individual layers, if available. In a pan no larger than 24 cm, add the individual layers, starting with the base. First, coarsely grate both cheeses for the intermediate layers. Finely dice all of the solid ingredients for the base and sauté in oil until translucent. Set the pan and contents aside. Heat the water, add the chicken stock, and bring to a boil. Add the wheat noodles and cook for a maximum of 90 seconds. Strain and loosen in a sieve. Reserve the noodles and stock. Pour half of the noodles over the base in the pan. Cover with half of the cheese as an intermediate layer. Wash the fresh kai-lan and separate the leaves from the stem. Separate the woody stem 2-4 cm above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stems crosswise into thin rolls. Halve the leaves lengthwise and crosswise. Set aside the leaves and freeze the stem rolls. Measure and thaw the frozen leaves. Place the leaves in a 2-liter pot with 8 tablespoons of the noodle broth and simmer until the leaves collapse. Add the remaining ingredients and simmer for 1 minute. Strain the leaves and layer them on the intermediate layer in the pan. Reserve the broth. Spoon the remaining noodles over the kai lan leaves and sprinkle with the remaining cheese. Cut 2-3 cm off the bottom of the fresh mushrooms (mycelium + substrate) and cut the mushrooms into approximately 1 cm pieces. Simmer in a pot with 4 tablespoons of kai lan broth for 4 minutes, then season with the remaining ingredients. Spread the broth over the noodles. Cover the noodle pan and simmer for 2 minutes. Meanwhile, prepare the ingredients for the decoration. Remove the pan from the heat and replace the lid with a sufficiently large serving dish. Empty the contents of the pan into the plate upside down. Garnish the casserole and serve. Enjoy!