Chinese noodle stir-fry

Ingredients for 4 servings:

• 600 g schnitzel (poultry schnitzel, chicken or turkey, etc.)
• 2 bell peppers, red and green
• 500 g Chinese egg noodles (Mie noodles)
• 4 tbsp honey
• 150 ml soy sauce, Chinese dark
• 1 garlic clove(s)
• 1 can of bamboo shoots
• 1 jar soy sprouts (or mung bean sprouts)
• 4 shallots
• sesame oil
• lemon juice
• 50 ml rice wine, Chinese (Shaoxing)

Instructions

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

Quickly prepared in a wok

Boil the noodles in 2 liters of salted water for 3 minutes. Meanwhile, pat the schnitzels dry with kitchen paper and cut into thin strips. Wash the bell peppers and also cut into thin strips. Peel the garlic and shallots and slice or ring them. Drain the noodles and let them cool. Sauté the meat in sesame oil. Once evenly seared, drizzle with honey to coat the meat. Once lightly browned (be careful: the honey burns easily!), add the shallots and garlic. Sauté for about five minutes, then add the bell pepper strips. Deglaze with half the soy sauce and the rice wine (you can also use Japanese mirin rice wine, which is more readily available). Note: no seasoning is necessary, as the soy sauce is already very spicy! Add lemon juice and let the mixture simmer. Now add the noodles and toss to combine. Drain the bean sprouts and bamboo shoots in a sieve and add them. Add the remaining soy sauce, toss everything well again, and serve hot.