Cook me noodles according to the instructions in salted water (½ teaspoon salt) with ground turmeric (1 teaspoon) until firm to the bite, drain through a kitchen sieve, return to the hot pot and mix with sunflower oil (1 teaspoon) so that they do not stick together. Wash the chicken breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. Cut the Chinese cabbage leaf hearts into strips. Peel the onion, cut in half, cut into slices and pull apart in strips. Clean and wash the spring onions and cut into thin rings. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Peel the lemongrass generously, cut in half lengthways and cut very finely. Heat the wok, add / heat up sunflower oil (2 tbsp), fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now, one after the other, add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes + finely chopped lemongrass) and onion strips + Chinese cabbage leaf hearts in strips + spring onion rings and fry / stir-fry. Season with ground turmeric (1 teaspoon), sambal oelek (1 teaspoon), ground coriander (1 teaspoon), sweet soy sauce (2 tbsp) and coarse sea salt from the mill (4 big pinches). Sear everything for 3 - 4 minutes more / stir fry and deglaze / pour in the coconut milk (250 ml). Let everything simmer / cook for another 4 - 5 minutes. Divide the curry me noodles on 2 plates and garnish with a radish each, serve. Chopsticks may be sufficient for this.