Put a tablespoon of oil in the wok and heat it up as soon as the oil starts to get hot, reduce the temperature and add the whisked eggs, let them set briefly, with the wooden scraper, through the slightly conched egg, let the liquid freeze again, etc. until it is is done. Take out the egg and set it aside.
Put another 1 tablespoon of oil in the wok, heat up again and briefly sear the marinated meat on all sides, using the wooden scraper in the wok again and again. The marinade gives the meat a shiny, glassy layer. Remove and set aside.
Now comes the vegetables, first toss the carrots and then gradually add the larger onion quarter moons, peppers, zucchini and finally the spring onions and toss everything briefly. Add a tablespoon of soy sauce, toss again, remove and set aside.
Crab meat and shiitake mushrooms, already through the wok, to warm up, to pan, take out and put aside.
Put some oil in the wok and, best of all, fry the noodles briefly in the wok in portions for 1-2 people, add the sauce spoon by spoon and then add the other ingredients set aside by spoonfuls and mix together as you like. Serve on a plate!
The whole thing, frying in the wok goes very quickly, so you can then prepare the plates in portions, or serve everything together and on one plate. For decoration and also as a crunch effect, I put a few of the cooked noodles in the hot oil before the egg, then they fluff up a bit and are very crispy, take out and drain onto a paper towel.
Bon appetit !!! Bom Apetite !!!