Spicy fried vegetable noodles

Ingredients for 2 servings:

• 250 g water
• 2 tsp chicken broth powder
• 120 g Chinese egg noodles, round (Mi Telur Urai)
• 60 g carrot(s)
• 2 large kale leaves, alternatively flat parsley
• 2 tbsp sunflower oil
• 4 tsp tomato ketchup
• 2 tbsp cooking water (from the pasta)
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Noodles are, alongside rice, the second main course. Here’s a crispy and juicy version. Recipe from Bali, Indonesia.

For the noodles, bring the water to a boil and dissolve the chicken stock powder in it. Add the noodles and cook according to the package instructions, minus 30 seconds, until just al dente. Strain, trim the noodles slightly, and set aside with the stock. Wash one carrot, trim both ends, and peel. Use a vegetable peeler to cut the carrot into strips of varying widths. Set aside the required amount. Halve two large, washed kailan leaves. Discard the stem and the continuation of the leaf. Cut the halves lengthwise into strips about 2 cm wide and chop these crosswise into pieces about 1.5 cm large. Heat the sunflower oil in a medium-sized, non-stick pan. Add the slightly chopped noodles. Drizzle with tomato ketchup and the pasta cooking water, and cover with the carrot threads and kailan leaves. Cover and fry over medium heat for 8 to 10 minutes. Drizzle with sesame oil, serve as a main course, and enjoy. Note: The steam created in the pan causes the tomato ketchup to sink deeper into the pan, drawing out its water. Once it reaches the bottom of the pan, it is fried in the oil. The pasta on the bottom cooks crispy, while the pasta above cooks al dente, as does the carrot strips.