Wok Noodles with All Sorts

It's hard to believe how wonderfully leftovers are suitable for preparation in the wok. With an Asian flavor, such a dish is almost better than with some real Chinese - at least that's how I see it!

First, pour boiling water over the Chinese noodles, let stand for about 4 minutes and then pour into a sieve and drain well. Cut all vegetables into the finest strips, dice the Chinese garlic very finely - core the tomato and cut into fine strips. Also chop the meat in a wok-friendly manner.

Heat the sesame oil in a wok. A wooden spoon placed in it should immediately develop bubbles on contact with the oil, then it is hot enough.

Put the onion and carrot strips in the hot oil and fry for about 2 minutes, turning constantly, then add the mushrooms, peppers, zucchini and garlic and fry again for 2 minutes, turning constantly. Put the wok contents on a warmed plate and keep covered and warm.

Heat 2 tablespoons of sesame oil again in the wok and fry the meat in it, add the noodles, season with soy sauce and sambal oelek and fry everything over high heat while constantly turning.

Finally fold in the warm vegetables and tomato strips, mix well and serve the dish.