Spicy chicken pieces on juicy, spicy noodles – Mi Goreng Ayam Istimewa

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tbsp teriyaki sauce
• 12 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 40 g pineapple pieces (can)
• 3 small onions, red
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• ½ bell pepper(s), green
• ½ bell pepper(s), red
• 400 g water
• 2 tsp chicken broth powder
• 120 g Chinese egg noodles, dried, in blocks, wavy
• 4 tbsp cooking water (from the pasta)
• 4 tbsp tomato juice
• 2 tbsp tomato ketchup
• 2 tbsp sauce (bulgogi sauce)
• Marinade, the rest of it (see above)
• 4 tbsp tomato ketchup
• 2 tsp, heaped bean paste (from black, fermented beans), hot
• 5 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A particularly tasty main course from Indonesian cuisine.

Cut the thawed chicken breast into 8 mm thick slices across the grain, ideally using a bread and sausage slicer. Mix the remaining meat ingredients to make a marinade and marinate the chicken pieces in it for 2 hours at room temperature. For the vegetables, drain the pineapple pieces well and halve them lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Cut the peeled lily crosswise into thin slices. Remove the stems, seeds, and white parts from the washed bell peppers. Cut the halves into thirds lengthwise and cut them crosswise into approximately 2 cm wide strips. For the pasta, bring the water to a boil, dissolve the chicken stock powder in it, and cook the egg-wheat noodles according to the package instructions (approx. 2 minutes) until al dente. Strain, keeping the pasta and stock separate. Strain the meat pieces through a coarse sieve and drain well. Use the rest of the marinade for the meat sauce. Mix the ingredients for the meat sauce in a bowl until smooth and set aside. Mix all the ingredients for the pasta sauce in a bowl until smooth and set aside. Heat 3 tablespoons of the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and set aside. Add the remaining sunflower oil to the wok and reduce the heat slightly until hot. Add the pineapple pieces and stir-fry until browned. Add the onion, garlic, and lily leaves and stir-fry for 30 seconds. Mix in the bell pepper strips and stir-fry for another 30 seconds. Add the noodles and stir-fry for 1 minute. Deglaze with the pasta sauce and cook briefly. Then divide the mixture among the serving plates and drizzle with the sesame oil. Add the meat sauce to the wok, heat until smooth and add the meat pieces. Stir-fry briefly, then drizzle the sauce over the noodles. Garnish as desired, serve, and enjoy.