Prawn Wok with Mie Noodles

Cook Mie noodles in salted water (1 teaspoon of salt) until firm to the bite, pour through a kitchen sieve, return to the hot saucepan and toss with sunflower oil (1 teaspoon) so that they do not stick together. Thaw the prawns in good time, pat dry with kitchen paper and marinate with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and rice wine (1 tbsp) for about 30 minutes. Clean and wash the peppers and cut into fine strips. Put the bamboo shoots in strips in a kitchen sieve, wash them and let them drain well. Peel the onion, cut in half and cut into strips / assemble apart. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Drain the prawns through a sieve and collect the marinade. Heat sunflower oil (1 tbsp) in the wok, add the twine, fry / stir-fry for 4 - 5 minutes and slide to the edge of the wok. Gradually add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes, onion strips, bamboo shoots in strips, paprika strips and spring onion rings) and fry / stir-fry. With the collected marinade, sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet chilli sauce (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and glutamate ( 1 teaspoon / alternatively 1 teaspoon instant chicken stock). Finally add / fold in the prepared Mie noodles and heat. Spread the prawn wok with Mie noodles on plates and serve.