Chinese Noodles with Chicken Breast Fillet and Vegetables

Cook Mie noodles in hot water for about 10 minutes, drain and toss in oil (1 tbsp) to prevent them from sticking together. Cut the chicken breast fillet into strips. Peel and quarter the onions and cut into wedges. Peel the carrot with the peeler, scrape with the vegetable peeler / peeler 2 into 1 decorating blade and cut into decorative carrot slices (approx. 3-4 mm thick) with the knife. Peel the ginger and dice it finely. Clean and wash the peppers and cut into fine strips. Wash the bean sprouts and drain well. Whisk the egg. Heat peanut oil (3 tablespoons) in a wok and fry / stir-fry one after the other (whisked egg, strips of chicken breast fillet, onion wedges, diced ginger, strips of pepper, peas and soy bean sprouts). Always push the fried ingredients to the edge of the wok. Finally, mix / blend all ingredients and stir-fry vigorously together. Season with instant chicken broth (2 teaspoons), sweet soy sauce (2 teaspoons), salt (½ teaspoon) and pepper (¼ teaspoon). Finally fold in the pasta and the chopped coriander and stir-fry / heat everything and serve.