Put Chinese noodles in a saucepan with salt (1 teaspoon), pour boiling water over them, let stand for about 5 - 6 minutes and drain through a kitchen sieve. Peel the carrot and cut into sticks (here: TK own production). Clean / core peppers, wash, separate 25 g each and cut into sticks. Peel the onion, separate approx. 25 g and cut into sticks. Peel and finely dice the ginger and garlic. Clean / core the chilli pepper, wash and finely dice. Beat / whisk the eggs and season with coarse sea salt from the mill (2 big pinches). Scoop the oil out of the wok except for about 2 tbsp. Heat, add / fry the beaten egg, tear it up and slide it to the edge of the wok. Add sunflower oil (1 tbsp) and the vegetables (diced ginger, diced chili peppers, diced garlic cloves, onion strips, carrot sticks, red + green + yellow pepper strips) and stir-fry everything for 2 - 3 minutes and move to the edge of the wok. Add sunflower oil (1 tbsp) and the noodle and stir-fry everything for another 2 - 3 minutes. Finally season with instant chicken broth (1 teaspoon).