Chinese-style noodle stir-fry

Ingredients for 6 servings:

• 500g spaghetti
• salt water
• 2 m.-sized onion(s)
• 1 large carrot(s)
• 1 large red bell pepper(s)
• 1 small Chinese cabbage
• 1 bag of dried Mu-Err mushrooms
• Water, hot for soaking
• 1 can peas
• 2 chicken breast fillets
• Turmeric powder
• curry powder
• salt and pepper
• Soy sauce, or sweet and sour sauce
• sesame
• sesame oil
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Noodles with vegetables and chicken

Place the moon mushrooms in hot water for 15 minutes, then boil them in salted water for 10 minutes. In the meantime, dice the onions and bell peppers, cut the carrots into short strips, and cut the Chinese cabbage, moon mushrooms, and chicken breast fillets into small pieces. Cook the noodles in salted water with a little turmeric until al dente. Heat the sesame oil in a wok and add the onions, bell peppers, and carrots. Season with turmeric, salt, and pepper. Next, add the Chinese cabbage and mushrooms. Place the stir-fried vegetables in a bowl and mix them with the peas. Season the chicken with curry, turmeric, salt, and pepper, and stir-fry it in the wok. Add the stir-fried meat to the vegetables and stir-fry the noodles in the wok. Mix the noodles with the vegetables and meat. Serve with sweet and sour or soy sauce and garnish with sesame seeds, if desired. Those familiar with Asian cuisine will know that this recipe has little to do with Chinese cuisine, but I think it’s a very delicious dish. The dish is prepared in a wok, so it’s important that all ingredients are prepared before frying.