Spicy, colorful noodle pan with scrambled eggs – Cap Cay Mi Goreng dan Telur

Ingredients for 2 servings:

• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small carrot(s)
• 8 green beans, fresh or frozen
• 1 small spring onion(s), fresh or frozen
• 2 Pepper, red, long, mild
• 2 small chili peppers, green, fresh or frozen
• 2 eggs, size M
• 1 pinch(s) chicken broth
• 1 pinch(s) black pepper, from the mill
• 1 tbsp sunflower oil
• 120 g Chinese egg noodles
• 250 g water
• 6 g chicken broth
• ½ cup water from cooking pasta
• 5 g shrimp paste (terasi udang)
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp sunflower oil
• 2 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A popular main dish in Indonesia. Recipe from Lombok, Indonesia.

For the Cap Cay, trim the onions and garlic cloves at both ends, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices, then halve any large slices crosswise. Wash the fresh green beans, trim both ends, and remove any strings. Wash the spring onions, removing any wilted leaves and roots. Cut the white and green parts into approximately 4 cm long pieces, halve lengthwise, and cut the halves lengthwise into thin strips. Keep the white and green parts separate. Wash the fresh red chili peppers, remove the stems, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds on. Wash the small green chilies, slice thinly crosswise, leaving the seeds on, and discard the stems. For the flowers, break the eggs into a sufficiently large bowl, add a pinch of chicken stock and pepper, and whisk until smooth. Heat a medium-sized pan, add the sunflower oil, and heat until hot. Fry the beaten eggs until scrambled and let cool. Break up any larger pieces. Bring the water to a boil, but don’t discard them during the subsequent blanching. Dissolve the chicken stock in it, then blanch the sliced ​​carrots for 3 minutes, the green beans for 5 minutes, and the peppers for 1 minute. Add the noodles to the boiling stock and cook al dente according to the package instructions, trimming the noodles with scissors. Drain the noodles, reserving half a cup of the pasta water. Dissolve the shrimp paste and oyster sauce in it. Heat a wok. Add 2 tablespoons of sunflower oil and heat until hot. Add the onions and garlic cloves, and stir-fry until translucent. Add the noodles and stir-fry for 2 minutes. Then add the remaining Cap Cay ingredients, excluding the green parts of the spring onion, and stir-fry for 2 minutes. Stir in the scrambled eggs. Deglaze with the dissolved shrimp paste mixture, add the green parts of the spring onion, and fry until almost all the water has evaporated. Transfer from the wok to a hot pan, garnish, and serve warm with side dishes.