Vegetable Wok with Thuringian Meat and Rice Noodles

Simmer rice noodles in salted water (1 teaspoon salt) for about 10 minutes and drain through a kitchen sieve. Clean and wash the peppers, first cut into strips and then into small diamonds. Peel the onions, cut in half, cut into wedges and separate them into the individual pieces. Cut the Chinese cabbage (leaf candles) into small diamonds. Clean / core the chilli pepper, wash and dice very finely. Peel the ginger and clove of garlic and dice very finely. Heat sunflower oil (2 tbsp) in the wok, fry the mince in it until crumbly and slide it to the edge of the wok. Add the ginger cubes, chilli pepper cubes and garlic clove cubes and sauté / stir fry. Now add the vegetables (onion pieces, peppers and Chinese cabbage) one after the other and sauté / stir-fry. Season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), sherry (2 tbsp), brown sugar (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and pour the chicken broth (200 ml / 1 teaspoon instant) over / pour over. Let everything simmer / boil for about 10 minutes, stirring occasionally. Finally fold in the rice noodles, heat them up briefly, drizzle everything with sesame oil (1 teaspoon) and serve.