Put the noodles in hot salted water (1 teaspoon salt), leave to stand with the lid on for about 10-15 minutes and drain through a kitchen sieve. The noodles shouldn't be too soft, they should still have a bite. Cut the chicken breast fillet into strips, place in boiling salted water (1 teaspoon of salt), simmer gently for 4 - 5 minutes and drain through a kitchen sieve. Peel the onion, cut in half, first cut into slices and then assemble in strips. Peel and finely dice the garlic clove and ginger. Clean / core, wash and finely dice the chi peppers. Peel the carrots with the peeler, cut into pieces (approx. 4 - 5 cm long), first into slices and then into strips. Clean and wash the peppers and cut into strips (approx. 4 - 5 cm long). Wash bean sprouts and drain well. Beat the eggs and whisk. Heat the wok, add peanut oil (2 tbsp) and heat. Pour in the beaten eggs, fry them briefly, tear them up and slide them to the edge of the wok. Add the onion strips with the garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry. Now add the carrot strips with the pepper strips and fry / stir-fry. Add / fold in the pre-cooked noodles and stir in the dark soy sauce (2 tbsp), light soy sauce (2 tbsp), sugar (½ teaspoon), glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken stock), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add / fold in the pre-cooked chicken breast fillet strips and bean sprouts. Fry everything / stir fry for a few more minutes and finally drizzle with sesame oil (½ teaspoon). Put Chinese fried noodles on plates like Asian people do, garnish with parsley and serve with chopsticks. Serve with sweet chili sauce.