Mie Noodles with Minced Meat, Spicy and Hot

Minced meat (200 g / half beef and half pork) with sweet soy sauce (1½ tbsp). Mix the dark soy sauce (1½ tbsp), light soy sauce (1½ tbsp) and rice wine (1½ tbsp) and marinate for about 30 minutes. Pour Mie noodles (125 g) into boiling water, let sear for about 6 - 8 minutes with the lid on, pour through a kitchen sieve, return to the hot pot and drizzle / mix with sunflower oil (1 tbsp) so that the Do not stick noodles together. Clean and wash the peppers and cut into strips. Peel and quarter the onion, cut into slices and pull apart in strips. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Roughly cut the peanuts, roast them in a pan without oil and remove them from the pan. Attention: Can burn / turn black quickly. Heat sunflower oil (1 tbsp) in the wok, add the marinated minced meat, fry until it is roughly crumbly and slide it to the edge of the wok. Add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes, onion strips and paprika strips) and fry / stir-fry. Deglaze / pour in the clear broth (200 ml) and season with peanut paste (1½ tbsp), dark soy sauce (1½ tbsp), chili oil (1 teaspoon) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock). Let everything simmer / boil for 2 - 3 minutes. Add / fold in the roasted peanuts and the prepared Mie noodles, briefly heat everything and immediately. Garnish with parsley, serve.