Cook Mie noodles in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) until firm to the bite, drain, return to the hot pot and mix / stir with sunflower oil (2 teaspoons) so that the noodles do not stick. Mix minced meat with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and marinate for about 15 minutes Wash the bean sprouts and drain well. Clean and wash the peppers and cut into strips. Peel the onion, cut in half, cut into fine slices and pull apart in strips. Peel the carrot with the peeler, cut into three parts and then cut into slices and finally into sticks. Let the peas thaw a little. Bake the eggs one by one with coarse sea salt from the mill (2 big pinches) in a pan with peanut oil (2 tbsp) to make an egg cake, remove and tear / cut up. Do the same with the second egg. Heat the wok, add peanut oil (2 tbsp), heat, add the marinated minced meat, fry until crumbly and slide to the edge of the wok. Add the vegetables (onion strips, carrot sticks, pepper strips, bean sprouts, peas and torn / fried egg) and stir-fry with them. Deglaze / pour in the chicken stock and season with sweet soy sauce (2 tbsp) and dark soy sauce (2 tbsp). Sear everything / stir fry for about 5 - 6 minutes. To add / fold in the prepared Mie noodles and heat. Spread Asian noodles with minced meat on plates, garnish with parsley and serve with chopsticks. Serve with sweet and sour chili sauce.