Chinese noodle stir-fry

Ingredients for 4 servings:

• 2 beef schnitzels
• e.g. salt and pepper
• 4 tbsp soy sauce
• Oil for frying
• 3 tbsp chili sauce, sweet
• some broth (water and stock cubes)
• 1 tsp ginger powder
• 1 tbsp fish sauce, Thai
• 3 m.-sized carrot(s)
• 3 bell peppers, colored
• 1 m.-large zucchini
• 1 cup(s) white cabbage, shredded (early cabbage)
• 1 head of broccoli
• 1 cup(s) pea pod(s), sweet
• 1 stalk(s) leek
• 1 pack of Chinese egg noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the beef into thin strips and marinate with salt and soy sauce. Heat oil (heat-resistant) in a wok or nonstick pan and brown the meat strips. Deglaze with sweet chili sauce and a little broth. Add the ginger powder and fish sauce, along with salt and pepper. Cook the meat for 15 minutes, until tender but still firm to the bite. Meanwhile, cut the vegetables into thin strips and brown them in a second pan in this order: carrots, bell peppers, zucchini, cabbage, broccoli, pea pods, and leek. Season with a few dashes of soy sauce, 3 cloves of garlic, and season with chili sauce. Add the meat and meat juices and simmer briefly. Meanwhile, bring a pot of water to a boil and simmer the egg noodles for about 3-4 minutes (note: they take less time to cook than regular noodles). Strain the noodles through a sieve and add them to the meat and vegetables. If there’s still too much juice, the noodles will absorb some more. Finally, season with salt and pepper to taste. Tip: Add Asian spices if desired.