Cook Mie noodles in slightly simmering salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) for approx. 6 - 8 minutes until al dente, drain through a kitchen sieve, return to the hot pot and toss with sunflower oil (1 teaspoon) so that they are do not stick. Wash the chicken breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. Goes particularly well if the chicken breast fillet is a bit frozen. Clean and wash the peppers, first cut into strips and then into small diamonds. Peel, quarter and slice the onion and disassemble them. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok (alternatively a high frying pan), add the sunflower oil (2 tbsp), heat, add the strips of chicken breast fillet and stir-fry vigorously. Add the red curry paste and stir-fry with it. Move everything to the edge of the wok, add the vegetables (yellow pepper diamonds, onion strips, garlic clove cubes, ginger cubes and chilli pepper cubes) and fry / stir fry. Deglaze / pour in the coconut milk (250 ml) and simmer / cook for about 10 minutes. Finally add / fold in the Mie noodles, heat, distribute on 2 plates and garnish with a tip of basil each, serve. *) Ingredients: chilli, lemongrass, garlic, salt, galangal root, shallots, shrimp paste, kaffir lime peel and cumin powder.