Asian fried noodles with chicken, carrots, peppers, mushrooms and two types of onions

Ingredients for 4 servings:

• 400 g boneless chicken thighs
• 125 g mie noodles
• 1 bell pepper(s), red
• 4 mushrooms
• 4 spring onions
• 1 carrot(s)
• 1 onion(s), white
• 4 tbsp soy sauce
• 2 tbsp cornstarch
• 2 pinches of pepper
• 4 pinches of five-spice powder
• 2 tbsp vegetable oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Deseed the bell peppers and cut into thin strips. Peel the onion, halve it, and cut it into thin strips. Clean the spring onions and cut them into short diamond-shaped pieces. Peel the carrot and cut them into thin strips. Clean the mushrooms and cut them into thin slices. Cut the chicken into thin slices and mix well in a bowl with 2 tablespoons of soy sauce, 2 pinches of the 5-spice mix, and the cornstarch. Mix 2 tablespoons of soy sauce, 2 pinches of the 5-spice mix, and about 30 ml of water in a cup. Cook the noodles according to the package instructions, drain well, and set aside. Sear the chicken in a wok in 1 tablespoon of vegetable oil on all sides, then remove and keep warm. Briefly fry the onions, mushrooms, carrots, and bell peppers in another tablespoon of oil, then deglaze with the seasoning sauce from the cup and sauté for a few minutes until al dente. Then add the spring onions and simmer briefly. Add the noodles and meat to the wok and mix well. Let the meat simmer for a few more minutes until cooked through, while the noodles heat through. Season with soy sauce if desired and serve immediately.