Spicy fried noodles with egg and peanuts ala "Taman Grija"

Ingredients for 2 servings:

• 120 g Chinese egg noodles
• 300 g water
• 5 g chicken stock powder
• 2 eggs, size S
• 1 pinch of salt
• 1 tsp lemon juice
• 4 tbsp palm oil, alternatively neutral vegetable oil
• 2 stalks of water spinach, alternatively spinach, chard or spring onion
• 3 small onions, red
• 2 medium-sized garlic cloves
• 20 g peanuts
• 40 g chicken, fried
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, sweet
• 1 tbsp sesame oil, light
• 50 g cooking water from the pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A street food that’s easy to make and tastes great. Recipe from Lombok, Indonesia.

Bring the water to a boil, dissolve the chicken stock, and add the noodles. Cook al dente according to the package instructions (2-3 minutes). Strain and set aside. Mix together the seasoning ingredients. Whisk the eggs with the salt and lemon juice and scramble with 1 tablespoon of the oil. Set aside. Cut the fresh chicken into small pieces and fry briefly in a wok with 1 tablespoon of the oil until they change color. Do not overcook! Wash the spinach, remove the stems, and roughly chop the leaves. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Heat the remaining oil in the wok, add the onions and garlic, and stir-fry until the onions are translucent. Trim the noodles slightly with scissors, add them, and stir-fry for 1 minute. Add the spinach, peanuts, and chicken, and stir-fry for another minute. Deglaze with the seasoning and continue stirring until the liquid is absorbed and evaporated. Divide among serving plates and enjoy. Note: The fried noodles – Mie Goreng in Indonesian – are a typical, inexpensive street food with water spinach as a vegetable side dish. At the “Taman Grija” restaurant, it is refined with eggs, peanuts, and a few pieces of chicken. At the street vendor, the noodles are pre-cooked and the water spinach is ready in a bucket, pre-cut. You tell him how many servings you want. He adds a tablespoon of palm oil to the wok and turns on the gas flame (10 kW). Throw in the noodles and the water spinach. After stirring for half a minute, the master of the wok squirts his soy sauce from three different bottles, adds a little—let’s put it this way—noodle broth, and stir-fries until the liquid is absorbed and evaporated. A quick question at the end: “pdas”? If you don’t nod, it’s less spicy, otherwise you get 2 ml of sambal in a mini sachet and 1 or 2 green chilies.