Prepare Mie noodles according to the instructions on the package in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and drain through a kitchen sieve. Wash the bean sprouts and drain well. Halve the snack carrots, first cut into slices and then into sticks. Clean and wash the leek, cut into pieces (approx. 4 cm) and then into thin strips. Clean / brush the mushrooms, remove the stems, cut in half and cut into slices. Peel and quarter the onion, cut into slices and pull apart in strips. Clean and wash the peppers (red, yellow and green) and cut into strips. Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the garlic cloves and ginger. Heat the wok, add peanut oil (2 tbsp), heat, fry the beef mince in it until crumbly and slide it to the edge of the wok. Gradually add the vegetables (diced garlic cloves + diced ginger + diced chili peppers + onion strips, carrot strips, paprika strips, leek strips + mushroom slices and bean sprouts) and fry / stir-fry. Deglaze / pour in the chicken broth (200 ml) and sprinkle with light soy sauce (2 tablespoons), dark soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), instant chicken broth (1 teaspoon / alternatively 1 teaspoon glutamate), coarse sea salt from the mill ( 4 big pinches) and colored pepper from the mill (4 big pinches). Let everything simmer / boil for 4 - 5 minutes. Add / fold in the prepared Mie noodles and heat. Mie noodles with minced beef and mixed vegetables. Garnish each with a radish and serve. Sweet chilli sauce and possibly chopsticks are enough.