Let the carrot blossoms with the celery diamonds (own production!) And peas thaw a little. Peel the onions and cut into wedges / assemble apart. Beat the eggs, add a pinch of salt and whisk a little. Heat the oil (2 tbsp) in the wok, add the beaten egg, fry, tear and slide to the edge of the wok. Add the vegetables (carrot blossoms, celery lozenges and onion wedges) and stir-fry vigorously. Finally, mix everything together and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and instant chicken stock (1 teaspoon). Finally fold in the crumbs of beer dough and noodles and fry / heat them up.