Spicy XO noodles with Cap Cay

Ingredients for 2 servings:

• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 10 g spice lily (aromatic ginger)
• 15 g fresh ginger
• 1 small chili pepper(s), green, fresh or frozen
• ¼ bell pepper(s), green
• ¼ bell pepper(s), red
• 50 g cauliflower
• n. B. flowers and leaves
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 30 g carrot(s)
• 100 g Chinese egg noodles
• 30 g pasta water
• 2 tsp XO sauce, medium hot
• 50 g pasta water
• 1 tbsp teriyaki sauce
• 1 tsp XO sauce, medium hot
• 1 tsp sugar
• 1 tsp rice wine vinegar, dark, mild
• 1 tbsp oyster sauce
• 5 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

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

A tasty street food from the Nonya cuisine in Bali

For the Cap Cay, trim the onions and garlic cloves at both ends, peel them, and roughly chop them into pieces. Wash and peel the guacamole and ginger, then thinly slice them crosswise and chop them. Thinly slice the washed chilies crosswise. Leave the seeds on and discard the stems. Wash the bell peppers, cut out a quarter lengthwise, and remove the stem, seeds, and white membranes. Cut the quarter crosswise into strips about 1 cm wide. Halve the quarters lengthwise and cut diagonally into strips about 1 cm wide. Starting at the edges of the washed cauliflower, cut off the required number of small florets with about 3 cm of the stem. Rinse the florets thoroughly and let them drain on a fresh tea towel. Keep the rinsed flowers and leaves on hand for garnishing, if desired. Bring the water for the noodles to a boil and dissolve the mushroom stock in it. Peel the washed carrot and grate it crosswise into coarse pieces. Add the grated carrots and noodles and cook al dente according to the package instructions. Strain and reserve the stock for the sauce. Mix all ingredients for the noodle and Cap Cay sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok, add the noodles, and stir-fry for 1 minute. Deglaze with the noodle sauce and let it cook briefly. Divide the noodles between 2 serving bowls and drizzle with the sesame oil. Clean the wok. Heat the wok to high, add the remaining sunflower oil, and let it heat up. Add the onions, garlic cloves, lily of the valley, ginger, and chili, and stir-fry for 30 seconds. Add the bell pepper and cauliflower pieces and stir-fry for 1 minute. Deglaze with the Cap Cay sauce. Reduce heat and simmer for 2 minutes. Divide the mixture from the wok among the serving bowls and garnish with flowers and leaves, if desired.