Prawn Noodle Wok

Let Mie noodles soak in hot salted water (1 teaspoon), drain and toss in oil (1 tbsp) in a hot saucepan so that the noodles do not stick. Clean and wash the peppers and cut into small diamonds. Clean / brush the mushrooms and cut in half. Peel and quarter the onion and cut into wedges. Clean, wash and cut the spring onions into rings. Peel the garlic cloves and ginger and dice them very finely. Clean, wash and finely dice the chilli pepper. Heat oil (2 tbsp) in a wok, fry the prawn tails vigorously, drizzle with lemon juice (1 tbsp) and slide to the edge of the wok. Now add one after the other onion wedges + garlic cloves + ginger + chili peppers, pepper diamonds, mushroom halves, spring onion rings and cashew nuts and stir-fry. Deglaze / pour in the chicken broth (200 ml / 1 teaspoon instant) and season with light soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons) and sweet chilli sauce (2 tablespoons). Add / fold in the noodles, heat with. Serve the prawn noodle wok garnished with parsley. If necessary, chopsticks and sweet chilli sauce are enough.