Vegetable pan with noodles alla Nonya

Ingredients for 1 servings:

• 50 g mushroom, shimeji or crab mushrooms
• 3 small onions, red
• 1 medium-sized garlic clove(s)
• 20 g carrot(s)
• 50 g water spinach, alternatively chard
• 1 Pepper, red, long, mild
• 2 tbsp corn kernels
• 20 g mung bean sprouts
• 2 tbsp celery stalks, frozen
• 200 g water
• 4 g chicken stock powder
• 60 g Chinese egg noodles, round, dried
• Cooking water (from the pasta)
• 1 tbsp soy sauce, salty
• n. B. Sambal, mild to medium hot, optional
• 1 tbsp sunflower oil
• 2 tbsp peanuts, blanched, roasted, salted
• n. B. Celery leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

A spicy street food sold along the main streets in the evenings on Lombok.

Clean and wash all vegetables, peel or core if necessary, and cut them into pieces smaller than your little fingernail. Cook the noodles according to the package instructions until al dente or a little less (100 seconds). Mix all the ingredients for the broth and set aside. Heat the wok to high, add the sunflower oil, and let it heat up. Add all the vegetables and peanuts and stir-fry for 2 minutes. Mix in the noodles and stir-fry for 1 minute. Deglaze with the sauce, stir-fry for 1 minute, transfer to a serving pan or bowl, garnish, serve, and enjoy. Notes: This street food is super-fast when it comes to cooking time. The “Mi Goreng” is on the table in 5 minutes. When choosing vegetables, simply use whatever you have, or a little less, chop them up, and get started after “preparing.” The above recipe is a super-restaurant version alla Nonya. The dish is sometimes offered as street food in three variations: simple, medium, and super. In the “simple” version, three vegetables are already mixed into the pre-cooked noodles: onions, shredded carrots, and pieces of water spinach. In the “medium” version, some garlic, pieces of red and green peppers, and mung bean sprouts are added to the mixture. In the “super” version, you can choose between mushrooms (only in the rainy season), chicken, and shrimp as additional side dishes. The addition of soy sauce and sambal can be adjusted in the “medium” and “super” versions. Note: In Asia, Nonya cuisine is what is known in modern German as cross-over cooking.