Wide noodles with shrimp in yellow sauce

Ingredients for 2 servings:

• 100 g Chinese egg noodles (ribbon noodles)
• 200 g water
• 4 g chicken stock powder
• 10 shrimp, fresh or frozen, approx. 13 cm
• 60 g straw mushrooms, from the can
• 1 small spring onion(s)
• 1 m.-large pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 8 sugar snap peas
• 6 small onions, red
• 3 medium-sized garlic cloves
• 40 g carrot(s)
• 2 m.-large tomato(s), fully ripe
• 15 g turmeric root, fresh or frozen
• 10 g ginger root, fresh or frozen
• 1 small chili pepper(s), fresh, green or frozen
• 2 tbsp lemon juice
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp fish sauce, light, e.g. kecap ikan “King Lobster”
• 2 tbsp rice wine (Arak Masak)
• 3 tbsp coconut milk, creamy, 24% fat
• 5 tbsp sunflower oil
• 1 m.-large tomato(s), fully ripe
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a delicious dish from Hong Kong cuisine

Wash the fresh shrimp or thawed frozen shrimp. Twist the heads off all the shrimp and 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 pulling the body out of the last segment. Heat the water, dissolve the chicken stock in it and cook the pasta according to the package instructions (approx. 6-8 minutes) until al dente. Strain the pasta, trim with scissors and spread on a fresh tea towel. Collect the cooking water and set aside for the sauce. Remove the appropriate amount of straw mushrooms from the can, rinse and strain. Halve the mushrooms lengthwise. Wash the spring onions, remove any wilted leaves and cut into approximately 6 mm wide rings. Keep the white and green parts separate. Wash the fresh, red bell peppers, remove the stems, cut crosswise into approximately 5 mm wide pieces, and remove the seeds. Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green stem base and seeds. Wash the snow peas, snip off both ends, pulling off the strings on both sides, and cut them crosswise into approximately 6 mm wide pieces. For the sauce, snip off both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrots, snip off both ends, and peel them. Using a coarse grater, grate the appropriate amount from the bottom up. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green core. Halve the halves lengthwise and cut them into thirds crosswise. Wash, peel, and thinly slice the turmeric and ginger. Be sure to wear household gloves when handling the turmeric. Wash the small, green chili pepper, cut it crosswise into thin slices, leaving the seeds and discarding the stem. Heat 2 tablespoons of sunflower oil in a pan, add the onions and garlic, and fry until the onions are translucent. Add the turmeric, ginger, and chili and fry for 1 minute. Add the carrots and tomatoes and stir-fry for 1 minute. Deglaze with the pasta water. Add all ingredients, from lemon juice to rice wine, and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Transfer to a blender and puree on high for 1 minute until smooth. Return the puree to the pan, stir in the coconut milk, season the sauce with salt and pepper, and keep warm. Do not overcook! Heat a wok, add 2 tablespoons of sunflower oil, and heat until hot. Add the noodles and stir-fry for 2 minutes. Divide between serving plates. Add the remaining sunflower oil to the wok and heat until hot. Add the white parts of the spring onion and stir-fry for 30 seconds. Add the bell pepper rings and stir-fry briefly. Then add the mushrooms and stir-fry briefly again. Add the tomatoes, snow peas, and the green parts of the spring onion and stir-fry for 2 minutes. Deglaze with a little of the sauce and about 80 ml of the pasta water, cover, and simmer for 2 minutes. Add the shrimp and stir-fry. Once the shrimp are pink, transfer the mixture to a serving dish. Spoon half of the sauce over the pasta and mushrooms. Garnish and serve warm with the remaining sauce in separate bowls.