I have to admit that I processed lamb salmon - completely untypical for Asian cuisine. They were left over from the last barbecue and I just wanted to try it out. So I cut them - still slightly frozen - on the bread machine into about 4 mm thin, small slices, spread them out on a large plate, let them thaw and just before frying them a little salt and pepper. You can do the same with freshly purchased meat of your choice. That too should be a little frozen for cutting.
While defrosting, heat enough frying oil in a wok or a higher pot so that the meat can be deep-fried. Its temperature should be constant at 150 - 160 °. Monitor this with a thermometer, i.e. juggle the heat. At the same time, heat up the oven to 50 ° so that you can keep the finished meat warm in it, as you have to deep-fry it in several portions one after the other and then you can still prepare the vegetables in peace.
When the oil has reached its temperature, mix the flour and starch in a bowl and gradually roll the meat slices in it. Knock off excess. Then fry each portion for about 2 - 3 minutes, lift out with a slotted spoon, place on a plate and place in the oven. When everything is fried, pour the oil into a bowl (must be disposed of later), clean the wok or saucepan, put it back on the stove and fry the vegetables in 1 tablespoon of peanut oil for about 2 minutes. Then pour the coconut milk on top and let it simmer for another 3 - 4 minutes. It should stay crisp and keep its color. Season to taste with rice wine (or a little vinegar) and possibly a little salt.
Finally, mix a tablespoon of the flour from the roll with a little water and use it to thicken the coconut milk brew. Before serving, fold in the Mie noodles, heat them up briefly and then serve everything together with the meat. ....... and I have to say, the meat of the lamb salmon was mega. It tasted like "expensive beef fillet" and if I hadn't confessed it ... nobody would have noticed ... ;-))))