Vegetable Wok with Prawn Tails and Mie Noodles

Prepare Mie noodles according to the instructions on the package and drain. Thaw the shrimp tails a little. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean / peel the celery, first cut into slices, then into strips and finally into small diamonds. Clean the leek, wash it well and cut into rings. Peel the onion, cut in half, thirds and cut into wedges. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (2 tbsp) in a wok, fry the ginger cubes with the garlic clove cubes and the chilli pepper cubes vigorously. Add the prawn tails, stir-fry and slide everything to the edge of the wok. Add the remaining vegetables (carrot blossoms, celery lozenges, leek rings and onion wedges) and fry everything briefly / stir-fry. Deglaze / pour on with the chicken stock (200 ml) and sprinkle with sweet soy sauce (2 tablespoons), oyster sauce (2 tablespoons), light soy sauce (2 tablespoons) , dark soy sauce (2 tablespoons 9, rice wine (2 tablespoons), sambal oelek (1 teaspoon), fish sauce (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and lemon juice (2 splashes). Simmer / cook for 7–8 minutes. Finally, fold in the prepared Mie noodles, thicken with tapioca starch (2 tbsp) dissolved in cold water and remove from the heat. Vegetable wok with shrimp tails and Mie noodles, with Garnished with basil leaves, serve.