Fried Noodles with Chicken and Vegetables … from Wok

Teriyaki sauce and soy sauce with corn starch, stir well in a bowl and season with chili and garlic. Thinly slice meat to a maximum thickness of 5 mm and soak in the marinade for approx. 20 minutes. If necessary, make double the amount of marinade. The sauce can also be mixed by mixing the teriyaki sauce, soy sauce, corn starch and water with the chilli and garlic and set aside for the time being.

Pour hot water over Chinese noodles and leave to soak for approx. 10-12 minutes. Should still be firm to the bite. Be off and stand aside.

Everyone can of course choose their vegetables and cut them the way they want! Should only be about the same in thickness. 😉 Pepper, wash, core and cut into 5 mm strips. Peel the onion, remove both ends, cut once in the middle and then cut into approx. 1 cm semicircular slices (wok onions). Cut the carrot into 5 mm strips. Also cut the spring onion into 5 mm rings. Halve the zucchini lengthways and cut into 5 mm semicircular slices.

Whisk eggs, salt very lightly and set aside.

Take soy sprouts, bamboo slices and shiitake mushrooms out of the glass, rinse briefly under running water and allow to drain. Cut the shiitake mushrooms into small slices.

Put a tablespoon of oil in the wok and heat it up as soon as the oil starts to get hot, reduce the temperature and add the whisked eggs, let them set briefly, with the wooden scraper, through the slightly conched egg, let the liquid freeze again, etc. until it is is done. Take out the egg and set it aside.

Put another 1 tablespoon of oil in the wok, heat up again and briefly sear the marinated meat on all sides, using the wooden scraper in the wok again and again. The marinade gives the meat a shiny, glassy layer. Remove and set aside.

Now comes the vegetables, first toss the carrots and then gradually add the larger onion quarter moons, peppers, zucchini and finally the spring onions and toss everything briefly. Add a tablespoon of soy sauce, toss again, remove and set aside.

Crab meat and shiitake mushrooms, already through the wok, to warm up, to pan, take out and put aside.

Put some oil in the wok and, best of all, fry the noodles briefly in the wok in portions for 1-2 people, add the sauce spoon by spoon and then add the other ingredients set aside by spoonfuls and mix together as you like. Serve on a plate!

The whole thing, frying in the wok goes very quickly, so you can then prepare the plates in portions, or serve everything together and on one plate. For decoration and also as a crunch effect, I put a few of the cooked noodles in the hot oil before the egg, then they fluff up a bit and are very crispy, take out and drain onto a paper towel.

Bon appetit !!! Bom Apetite !!!