Warm rice noodle salad

Ingredients for 1 servings:

• 1 bell pepper(s), green
• 1 large carrot(s)
• 2 mushrooms (can also be from a can)
• 200 g ham or chicken breast, cooked
• 1 egg(s), beaten
• 1 large spring onion(s)
• Soy sauce
• oyster sauce
• Ginger
• Five-spice powder
• Iceberg lettuce
• Garlic
• 100 g noodles (rice noodles)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asian

Boil the noodles or let them simmer in hot water until tender. Cut the bell pepper, carrot, and mushrooms into sticks or cubes, and the spring onion into thin slices. Chop the ham or meat into small pieces, dice or strips the ham, and thin strips the meat, and fry briefly. Add the vegetables, reduce the heat, and fry everything briefly. Deglaze with about 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, season with 1 pinch of five-spice powder and a little ginger. Pour over the beaten egg and let it set. Then fold in the noodles and season everything with a little garlic. Remove the pan from the heat and set aside. Wash the iceberg lettuce, tear it into small pieces (amount according to taste), and arrange on a plate. Drizzle with a little soy sauce—not too much, or the flavor will be too intense! Spread the still-warm noodle salad on the bed of lettuce and serve.