Chinese Fried Noodles with Pork

Cook Mie noodles according to the instructions on the package in hot water until they are firm to the bite, drain through a kitchen sieve and drain well. Cut minute steaks into strips. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 - 3 mm thick) with the knife. Clean the leek, wash it well and cut into rings. Peel the onions, cut eighths apart in wedges. Peel the ginger and dice very finely. Clean / core the chilli pepper, wash and cut into very fine cubes. Heat peanut oil (1 tbsp) in the wok, fry the meat strips vigorously and slide them to the edge of the wok. Add peanut oil (1 tbsp) and fry / add the vegetables (diced ginger, diced chili peppers and onion wedges, carrot blossoms and leek rings) one after the other. Deglaze with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp) and fish sauce (1 tbsp) and season with instant chicken stock (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper (2 big pinches). Finally fold in the pasta and stir-fry / stir-fry for 4 - 5 minutes. Serve fried noodles with pork, garnished with parsley.