Fried Chinese noodles with minced meat or chicken

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 2 tbsp oil
• 1 onion(s)
• ½ bell pepper(s), red
• 1 carrot(s)
• 1 spring onion(s)
• 1 Mu-Err Mushrooms
• 1 handful of bean sprouts
• 3 eggs
• some soy sauce
• 200 g minced meat
• 1 garlic clove(s)
• 2 tbsp teriyaki sauce with roasted garlic
• 2 tbsp peanut oil
• 2 tsp chili sauce (chilli garlic sauce)
• 1 tbsp soy sauce (soy mushroom sauce)
• 1 tsp soybeans, black, fermented
• 2 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Noodles: Knead the ingredients into a dough, either by hand or with a food processor, then let it rest in the refrigerator for 30 minutes. Then roll out with a food processor on speed 4 or to about 1.5-2 mm, then cut with a pasta machine and spaghetti attachment, or by hand to 1.5-2 mm. Alternatively, you can also use store-bought Chinese noodles, rice noodles, ribbon noodles, or any similar shape. In this case, you should use about 400 g. Finely slice the onion, carrot, bell pepper, spring onion, and moo-err mushrooms. Whisk the eggs with a little soy sauce and pepper and fry until scrambled. Fry the minced meat into small crumbs, if possible. Finally, add the garlic, salt, pepper, and teriyaki sauce and fry briefly. Cook the noodles. Heat peanut oil (or other oil) in a pan/wok and first fry the carrots and mushrooms, then add the onions and bell pepper. Now add the chopped black soybeans and chili-garlic sauce to the fat and fry briefly. Next, add the noodles to the pan and mix with the vegetables. Stir-fry them a bit, or reheat the noodles if they were already cold. Now add the soy sauce, mushroom soy sauce, sesame oil, soy sprouts, spring onions, ground beef, and scrambled eggs and mix everything thoroughly. Season to taste with a little more salt or soy sauce.