Wide Chinese egg noodles with vegetables and oyster sauce

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dry, wide (Kuda Menjangan Hofun)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), fresh, green
• 1 Pepper, red, long, mild
• 1 small carrot(s)
• 40 g sugar snap peas
• 2 m.-large tomato(s), fully ripe
• 4 tbsp sunflower oil
• 2 tbsp oyster sauce (saus tiram)
• 5 tbsp coconut water
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. Flowers and leaves for garnishing

Instructions

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

Recipe from Indonesia, original title: Mi Goreng Sayuran ala Dewi Desi

Cook the pasta in plenty of unsalted water for about 5 minutes until al dente, drain, trim slightly, and spread out on a clean tea towel. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small green chili pepper and cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Wash the red chili pepper and remove the stalk. Cut the pod diagonally into pieces about 6 mm wide, leaving the seeds. Wash the carrot, trim both ends, peel, and slice into slices about 3 mm thick using a corrugated grater. Wash the snow peas and trim both ends, removing the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stalks from the tomatoes, skin the tomatoes, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters lengthwise and crosswise. For the sauce, mix the tapioca flour with the rice wine until smooth, then add the remaining ingredients and mix. Briefly mix the sauce again before using, as the tapioca flour will settle. Heat 2 tablespoons of the sunflower oil in a wok. Add the onions and garlic cloves and roast until translucent. Add the carrot slices, pepperoni pieces, and chili and stir-fry for 1 minute. Add the snow peas and stir-fry for 2 minutes. Remove everything from the wok. Heat the remaining sunflower oil in the wok. Add the noodles and stir-fry for 3 minutes. Add the roasted vegetables along with the tomato quarters and stir-fry for 1 minute. Deglaze everything with the sauce, cover, and simmer for 1 minute over reduced heat. Divide the colorful noodles among serving plates, garnish, and serve warm as a main course.