Vegetables with glass noodles and shrimp

Ingredients for 2 servings:

• 80 g glass noodles
• 150 g prawn(s), peeled, fresh or frozen
• 1 small chili, green, fresh or frozen
• 1 small carrot(s)
• 16 sugar snap peas
• 2 Pepper, red, long and mild
• 2 leaves of white cabbage
• 1 small pak choi
• 1 tbsp wheat flour type 405
• salt and pepper
• 1 pinch(s) of mace powder, alternatively nutmeg powder
• 2 eggs, size M
• 2 tbsp milk
• 100 g chicken breast, fresh or frozen
• salt and pepper
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 2 tbsp sweet and sour hot sauce, Thai style No. 3
• 80 g coconut water
• 1 tsp, leveled chicken broth powder
• 2 m.-sized garlic cloves, fresh
• 2 small chili, red
• 2 tbsp soy sauce, sweet
• 1 tbsp soy sauce, salty
• e.g. iceberg lettuce or other leaf lettuce
• e.g. shrimps, fresh or dried
• n. B. Sunflower oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

A typical Asian dish from coastal regions. A recipe from Sulawesi, Indonesia.

Soak the glass noodles in lukewarm water for 2 minutes, cut them into approximately 8 cm lengths with scissors, and drain. Wash the fresh, uncooked shrimp, remove the intestines, and cut them into thirds crosswise. Defrost frozen shrimp, cut them into thirds as well, and set aside. Wash the vegetables, peel if necessary, and cut them into thin strips. Cut the small green chili into thin slices crosswise, leaving the seeds on, and discarding the stem. Mix the flour with salt and spices. Crack the eggs, whisk them with the milk, and mix them with the flour until smooth. Scramble the mixture with 2 tablespoons of sunflower oil. Break the flour into large pieces. Cut the chicken breast across the grain into approximately 1 cm thick slices. Cut these into approximately 6 mm wide strips and halve crosswise. Stir-fry the meat in a pan with 2 tablespoons of sunflower oil for 2 minutes. Mix together all the ingredients for the sauce. Wash a few lettuce leaves for garnish, spin or shake them dry, and divide them between serving plates. For the sambal, cut off both ends of the garlic cloves and press them together. Wash the small red chili and cut it crosswise into thin slices, leaving the seeds and discarding the stem. Mix both soy sauces with the garlic, pour into small serving bowls, and sprinkle with the red chilies. Heat a medium-sized pan. Add 2 tablespoons of the sunflower oil and heat until hot. Add the chili, carrot, snow peas, and hot peppers and stir-fry for 2 minutes. Add the prawns and glass noodles and stir-fry for 1 minute. Then mix in the scrambled egg, cabbage strips, and chicken and stir-fry for 1 minute. Drizzle the sauce over the mixture and stir until absorbed. Spoon the contents of the pan onto serving plates, garnish, and serve warm in bowls with the sambal.