Shrimp with noodles and Cap Cay

Ingredients for 2 servings:

• 12 prawns, raw, peeled, approx. 12 cm
• 100 g Chinese egg noodles, wide
• 6 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small green chili pepper(s)
• 10 g ginger, finely diced, fresh or frozen
• 1 Pepper, red, long, mild
• 40 g carrot(s)
• 1 small cauliflower with leaves
• 10 green beans, fresh or frozen
• 2 tomatoes, red, fully ripe
• 4 tbsp tomato juice
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see appendix)
• 1 pinch of salt
• 1 tbsp rice wine (Arak Masak)
• 1 tsp, leveled tapioca flour
• 4 tbsp sunflower oil
• 2 m.-large tomato(s)
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

A spicy noodle dish from Thai cuisine.

Cook the egg noodles in plenty of salted water for 5-6 minutes until al dente. Rinse with cold water, drain in a sieve, and spread out on a clean tea towel. Trim the ends slightly with scissors. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small green chili, cut crosswise into thin slices, leaving the seeds on, and discarding the stalk. Wash and peel the fresh ginger, and cut crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Remove the stems from the red bell pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces about 1 cm wide. Wash the carrot, trim both ends, and peel them. Using a coarse grater, grate the appropriate amount from the bottom. Cut off about 2 cm of the stalk at the bottom of the cauliflower. Separate the leaves at the stalk, wash them, and chop them into bite-sized pieces. Separate the florets, leaving about 1 cm of stalk left on the edge, and separate them into smaller florets. Peel the main stalk, which is woody at the edges, and halve them lengthwise. Cut all stalks crosswise into slices about 5 mm thick and rinse everything thoroughly again. Wash the fresh green beans, snip off both ends, removing any strings and cutting them crosswise into pieces about 1 cm long. Defrost frozen tomatoes and cut them to length. For the sauce, wash the tomatoes, remove the stalks, skin them, quarter them lengthwise, remove the green core and seeds, and halve the tomatoes crosswise. Mix all ingredients, from tomato juice to tapioca flour, in a small saucepan and bring to a boil while stirring. Add the tomato pieces and simmer for 3 minutes. Remove from the heat and keep warm. Peel the tomatoes and slice crosswise for garnish. Heat a wok and add 2 tablespoons of the sunflower oil and let it heat up. Add the first 4 vegetable ingredients and stir-fry until the onions are translucent. Add the remaining ingredients and stir-fry for 2 minutes. Remove the vegetables from the wok, add the remaining oil, and fry the noodles for 2 minutes, then divide them among the serving bowls. Fry the shrimp in the wok without oil until pink. Add the vegetables and sauce and mix well. Add the Cap Cay to the noodles, garnish, and serve immediately. Appendix: Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html