Spicy fried glass noodles à la Hong Kong

Ingredients for 1 servings:

• 50 g glass noodles (vermicelli)
• 20 g carrot(s)
• ½ leaf of white cabbage
• ½ leaf of Chinese cabbage
• 20 g shrimp, pre-cooked, frozen
• 2 small onions, red
• 2 m.-sized garlic cloves, fresh
• 4 dumplings (fish balls – Bakso Ikan), frozen
• 1 egg(s), size M
• 3 tbsp sunflower oil
• n. B. Pepper, black, from the mill
• 1 tsp oyster sauce
• 2 tsp fish sauce, light
• 2 tbsp orange juice
• 2 tbsp gherkins (cucumber pieces à la Hong Kong)
• 1 small red chili
• 1 tbsp soy sauce, sweet, (kecap manis)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Soak the glass noodles in lukewarm water for 3 minutes and then cut them into lengths of about 5 cm using scissors. Drain and set aside in a sieve. Wash and peel a small carrot and slice them crosswise into fine sticks. Wash and finely chop the cabbage leaves. Weigh and defrost the shrimp. Decap both ends of the onion and garlic, peel them, and chop them very finely. Defrost the fish balls and quarter them lengthwise and halve them crosswise. Beat the egg and fry with 1 tablespoon of the sunflower oil until scrambled. Remove from the pan and chop finely. Mix both sauces with the orange juice and set aside. Wash the small red chili and slice it crosswise into thin rings. Leave the seeds and discard the stem. Place the kecap manis in a bowl and add the chili rings. Do not mix. Remove the spicy cucumber pieces from the jar and let them drain. Heat the remaining sunflower oil in a wok, add the chopped ingredients, and stir-fry for 1 minute. Add the shrimp, fish balls, and glass noodles and stir-fry for another minute. Deglaze with the sauce and stir-fry until the sauce is absorbed. Season with pepper and immediately transfer to a serving dish and serve warm with the side dishes. URL for “Spicy Cucumber Pieces à la Hong Kong” https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html