Thai egg noodles with shrimp and cauliflower

Ingredients for 2 servings:

• 24 shrimp, fresh or frozen, (approx. 12 cm from head to tail)
• 100 g Chinese egg noodles made from wheat flour
• 6 small onions, red
• 3 medium-sized garlic cloves, fresh
• 20 g ginger threads, fresh or frozen
• 4 Chinese flowering cabbage
• 1 Pepper, red, long, mild
• 4 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper from the mill
• 4 tbsp palm oil, premium quality, (alternatively sunflower oil)
• 2 tbsp oyster sauce
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see note)
• 1 tsp Balinese orange syrup (see my recipes in the database)
• 40 g coconut water (Asian shop, drinks)
• 1 tsp chicken broth, granulated (strong bouillon)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

A spicy pasta dish that tastes great all around and is quick to make.

Wash the fresh shrimp and the thawed frozen shrimp. Twist to remove the heads from all shrimp, then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the body out of the last segment. Cook the noodles in boiling salted water for 3 minutes until al dente, drain, and spread out on a clean tea towel, fanning them out. Discard the cooking water. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh the frozen goods and thaw them. Wash the cauliflower, trim the stems about 2 cm from the bottom, and remove the leaves and flowers. Cut the stems crosswise into approximately 8 mm wide rolls. Halve the leaves lengthwise and crosswise. Use the leaves, flowers, and stems separately. Remove the stems from the peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Whisk the eggs with pepper and salt and fry them with 1 tablespoon of the sunflower oil until scrambled. Mix all the ingredients for the sauce together. Heat the remaining sunflower oil in a wok, add the onion and garlic pieces, and fry until the onions are translucent. Add the cauliflower stalks and ginger threads and stir-fry for 1 minute. Add the noodles and scrambled eggs and fry for 2 minutes. Deglaze with about 2/3 of the sauce and stir in the cauliflower leaves. Remove from the heat and keep warm with the lid on. Arrange the prawns in a single layer in a coarse sieve, add the cabbage flowers, and steam over boiling water until the prawns turn pink (30-40 seconds). Remove immediately. Divide the noodles among serving plates, add the shrimp and flowers, drizzle with the remaining sauce, garnish, and serve immediately. Note: See my recipes in the database; Thai spring roll sauce can be used as an alternative.