Vegetable noodles leftover happiness

Ingredients for 4 servings:

• 500 g Chinese egg noodles
• n. B. water
• 1 handful of broccoli – leftovers, chopped
• 1 handful of Chinese cabbage – leftovers, cut into pieces
• 50 g mushrooms (shiitake), dried, soaked, finely chopped
• Water for soaking
• 1 stalk(s) leek, thinly sliced
• 1 m.-sized carrot(s), cut into sticks
• 1 tbsp fish sauce
• 2 pinch(s) chili from the mill
• ½ cm ginger root, fresh, chopped
• 3 shots of soy sauce
• 400 g chicken breast fillet(s)
• 2 tbsp cornstarch

Instructions

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

Chinese noodles

Pour boiling water over the noodles in a bowl and let them simmer, stirring occasionally to loosen the square packets. In the meantime, cut the meat into bite-sized pieces, dust with cornstarch, and massage the starch into the meat. You can also season the meat with chili while you’re at it. Heat a little oil in a wok and fry the meat with the ginger. It doesn’t have to be cooked through, as the pre-chopped vegetables and mushrooms are added at this point, stirring constantly to mix everything together. The meat will finish cooking. Drain the noodles and add them to the wok. Season with fish sauce; you can use more if you like, it’s a matter of taste. Mix everything together and season with chili powder and soy sauce to taste. You can use any leftover vegetables you have in the fridge, and the meat can be swapped out as desired; shrimp also works very well.