Fried Chinese noodles

Ingredients for 4 servings:

• 400 g mie noodles or spaghetti
• 400 g chicken breast
• 1 handful of mushrooms
• 10 Mu-Err Mushrooms (Cloud Ear Mushrooms)
• 1 m.-sized onion(s)
• 1 chili pepper(s), fresh, red
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 1 handful of broccoli florets
• 1 small zucchini
• 1 m.-sized carrot(s)
• 1 large bell pepper(s), red
• 1 jar bamboo shoot(s) (approx. 370 g)
• 50 g soy sprouts, fresh or from a jar
• some coriander powder
• some cumin powder
• some paprika powder
• 2 tbsp oil for frying
• some coriander leaves
• some sesame oil, roasted
• 1 tbsp soy sauce, light
• 1 tbsp rice wine or sherry
• 2 tbsp sesame oil, toasted
• 1 clove(s) garlic clove(s)
• 1 small chili pepper(s), fresh, red
• some cumin powder
• pepper
• Coriander powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

Cut the chicken breast into thin strips or cubes. Mix with the marinade ingredients in a bowl and marinate for 20 minutes. Soak the moo-err mushrooms in hot water for 20 minutes, squeeze dry, and trim off the tough stems. Cut large mushrooms into strips. Cook the noodles according to the package instructions or soak instant noodles according to the package instructions. Trim the broccoli and divide into small florets, blanch in salted water for 3 minutes, then refresh in ice water. Trim the bean sprouts by trimming off the brown roots. Cut the zucchini, carrots, bell peppers, and mushrooms into slices or strips and set aside in bowls. Finely chop the chilies and garlic, and grate the ginger. Heat the oil in a pan or wok. Sauté the chilies, ginger, and garlic until fragrant, then remove and set aside. Remove the chicken from the marinade, drain, and stir-fry in batches in the wok. Remove and keep warm. Gradually add the vegetables to the wok, frying the hard vegetables, such as carrots, first. Deglaze with soy sauce and rice wine, and if desired, a little chicken stock. Season with coriander powder, cumin powder, paprika powder, and pepper. Stir in the meat and noodles, then add the rinsed and drained bamboo shoots and the cleaned bean sprouts, and let them warm through. Drizzle with toasted sesame oil and sprinkle with chopped coriander. Note: In China, people like to pour beaten eggs over the noodles and let them set, like a farmer’s omelet.