Fried noodles with turkey or chicken

Ingredients for 4 servings:

• 400 g turkey or chicken
• 1 zucchini
• 1 bell pepper(s), any color
• 250 g mushrooms, brown or white
• 2 carrots
• 1 jar mung bean sprouts
• 1 package of noodles (stir-fry noodles)
• Soy sauce
• Spice(s) , (Chinese spice)
• Vegetable broth, approx. 1/2 liter
• Oil, for frying
• Sambal Oelek, or some chili powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Prepared in a wok. This is how we like our fried noodles best!

First, wash the meat, pat it dry, and cut it into small pieces. Marinate the chopped meat with the soy sauce (about 5-7 tablespoons) and a little sambal oelek or chili powder for about 30 minutes. In the meantime, peel the carrots and cut them into small pieces. Repeat the process with the zucchini. Then wash the bell peppers and cut them into small pieces. Pour the mung bean sprouts into a sieve and wash them. Set the chopped vegetables aside. Make about 1/2 liter of vegetable stock and set it aside. Clean the mushrooms (I prefer the brown ones), cut them into small pieces, and fry them in a separate pan with a little oil until golden brown. Season with salt and pepper. Set the fried mushrooms aside. Place the wok on the stove and heat a little oil (e.g., sesame oil or sunflower oil). Season the marinated meat with the Chinese seasoning and fry it in the wok. When the meat is done, I take it out and set it aside. Now add a little more oil to the wok and fry the carrots for about 5 minutes. Then add the zucchini and fry for another 3-5 minutes. Next, add the bell peppers and fry for another 3-5 minutes. If the vegetables are starting to burn, I deglaze with a little vegetable stock. Once the vegetables are done, I add the mushrooms and the meat and mix everything well. Next, I add the wok noodles and mix everything well again. Then I pour in the remaining vegetable stock and simmer until the noodles have absorbed the liquid. Once the stock has evaporated, I add the mung bean sprouts, season the ingredients again with soy sauce and Chinese seasoning, and let it fry for a little longer.