Put the noodles in hot salted water (1 teaspoon salt) ground with turmeric (1 teaspoon), leave to stand with the lid on for about 8-10 minutes and drain through a kitchen sieve. The noodles shouldn't be too soft, they should still have a bite. Cut the beef steak into strips and mix with the light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) for approx. 20 - Marinate for 30 minutes. Drain through a kitchen sieve. Catch the marinade and mix with the clear broth with round meat (200 ml). Peel the onion, cut in half, cut into wedges and assemble into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice .. Clean and wash the peppers (yellow, red and green) and cut into small diamonds. Wash the mung bean sprouts and drain well. Heat the wok, add sunflower oil (1 tbsp), heat, add the beef steak strips, fry vigorously / stir-fry and slide to the edge of the wok. Now gradually add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes, onion pieces and peppers / yellow, red and green) and fry / stir-fry. Deglaze / pour in the marinade + beef stock and let everything simmer / boil for a few 5 minutes with the lid on. Finally add / fold in the mongoose bean sprouts and Mie noodles and briefly heat everything with the lid on. Serve the noodle wok on a pasta plate and chopsticks, each garnished with a radish and a coriander leaf. Serve with sweet chilli sauce.