Thai egg noodles with ginger and pak choi

Ingredients for 4 servings:

• 100 g Chinese egg noodles, curly
• 400 g water
• 8 g chicken broth (strong bouillon)
• 6 small onions, red
• 4 medium-sized garlic cloves
• 40 g carrot(s), coarsely grated
• 40 g fresh ginger
• 20 g pepper, red, fresh or frozen
• 20 g spring onion(s), green part
• 25 g spring onion(s), white part
• 65 g pak choi, white part
• 25 g pak choi, green part
• 3 tbsp sunflower oil
• 2 eggs, size M
• 1 pinch(s) black pepper, from the mill
• 1 pinch of salt
• 1 tbsp celery leaves, fresh or frozen
• 1 tbsp sunflower oil
• 2 small chili peppers, green
• 3 tbsp oyster sauce
• 3 tbsp orange juice
• 1 tbsp lemon juice
• 4 tbsp broth from the noodles
• 2 tbsp sweet and sour hot sauce (Thai style No. 3, see my recipes in the database)
• 1 tbsp soy sauce, sweet
• 1 tbsp sesame oil
• n. B. flowers and leaves

Instructions

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

a quick, simple but delicious pasta dish as a side dish for 4 people or for 2 people as a main course

Bring the water to a boil, dissolve the chicken stock in it, and simmer the noodles for 3 minutes. Strain and drain well. Reserve 4 tablespoons of the stock for the sauce. Dry the noodles on a fresh tea towel. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the fresh ginger. Cut the ginger crosswise into approximately 4 cm long pieces, then cut lengthwise into thin slices, and then cut these lengthwise into silk threads. Wash a carrot, trim both ends, peel, and coarsely grate. Weigh the grated pieces and set aside. Wash the spring onions and remove any wilted leaves. Cut the stalk crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin strips. Keep the green parts separate from the white parts. Wash the pak choi, trim the bottom end, cut off the white leaves, and chop lengthwise into thin strips. Halve the large, green leaf parts lengthwise, then cut them crosswise into approximately 1 cm wide strips with the smaller ones and set them aside. Wash the red peppers, slit them lengthwise, remove the seeds, and cut them crosswise into thin strips. For the scrambled eggs, break the two eggs, add pepper and salt, and whisk. Finely chop the celery leaves and add them. Fry everything in a hot pan with the sunflower oil until scrambled, chopping the pieces to the size of your thumbnail. For the sauce, wash the green chilies and slice them into thin rings. Leave the seeds on and discard the stalks. Mix all the sauce ingredients together. Heat a wok. Add the sunflower oil and heat until hot. Add the chopped onion and garlic along with the grated carrots and stir-fry for 1 minute. Then add the pepper and ginger strands and stir-fry for 30 seconds. Add the white parts of the spring onions and the white parts of the bok choy and stir-fry for 1 minute. Add the noodles, stir, and fry for 1 minute. Drizzle the sauce over the noodles and add the green parts of the spring onions and bok choy. Mix everything, including the scrambled egg, well and fry until all the liquid is absorbed. Divide the dish among serving bowls, garnish, and serve warm immediately. This noodle dish serves 4 people as a side dish or 2 people as a main course.