My Bami Goreng

Ingredients for 3 servings:

• 250 g Chinese egg noodles, e.g. from Wan Kwai
• 1 leek(s)
• 1 jar bamboo shoot(s)
• 1 large carrot(s)
• 150 g cauliflower
• 1 jar mushrooms, sliced ​​or fresh
• 200 g chicken fillet(s), ready fried, cut into pieces
• Soy sauce (stir-fry sauce)
• curry powder
• Soy sauce
• Soy sauce, Japanese (Teriyaki)
• Spice mix (Chinese spice)
• spice mix (tandoori masala)
• cumin
• Ginger
• 1 tbsp sauce (sweet and sour sauce)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Own creation

Prepare the noodles according to the package instructions. Cut the leek into thick slices. Heat a splash of wok sauce in a pan and sauté the leek in it. Quarter the carrot and slice it. Drain the bamboo shoots and add them to the leek. Sauté briefly, then stir in the carrot pieces, pour over a little more wok sauce, season with curry, stir, and simmer for a few minutes. Cut the cauliflower into small florets, stir in, and continue to simmer gently. Then drain the mushrooms, stir in, and heat through. Drain the cooked noodles, add them immediately, and break them up a bit. Next, stir in the meat pieces and mix everything together thoroughly. Season to taste with soy sauce, teriyaki sauce, sweet and sour sauce, and the spices, and stir again.