Tjauw Min (Surinamese Fried Noodles)

1. Bring a pot of water to a boil and add 1 teaspoon of olive oil and half a teaspoon of salt to the water. Cook the tjauw, stirring occasionally, until done in about 10 minutes (follow the instructions on the pack). Wash the vegetables, cut them into strips and drain in a colander.
2. Wash the chicken with vinegar or lemon and marinate it with 3 pressed garlic cloves, 1 teaspoon grated ginger, 4 tablespoons soy sauce, 2 tablespoons oyster sauce and 1 Maggi cube. Also marinate the fricando with ginger, soy sauce and 1 Maggi cube. To the fricando add 1 tablespoon brandy and 1 teaspoon sugar. Marinate the meat more than an hour ahead, preferably longer if possible.
3. Heat your oven to 150°C. Place the marinated thighs on a baking tray and drizzle them with 3 tablespoons of oil. Roast the chicken thighs: turn to 180°C for 20 minutes, then to 100°C for 30 minutes, after which the legs are done. Set them aside to cool.
4. Cut the fricando into small pieces, just like the fashong. Fry the fricando in a wok with 3 tablespoons olive oil. When the meat is cooked (about 10 minutes) add the chopped fashong and fry for 2 minutes, then add the chopped kasoi and the sliced shallots. Gradually add the noodles. If the noodles are a little dry during cooking, add a little soy sauce or oyster sauce. Keep stirring and taste the noodles. Sprinkle a little more salt to taste if desired.
5. Cut the cooled thighs into nice pieces. Pour the tjauw-min onto a flat plate and place the chicken on top. Garnish with pickles and tomatoes if desired.

Tips: • Make 3 omelettes, then cut them into nice strips as a garnish alongside the tjauw-min. • You can easily make the chicken thighs a day in advance. This saves you time.