Peel the carrots and cut into fine strips. Clean and dice the peppers. Wash the leek, quarter it lengthways and cut into 5 mm wide strips. Wash the snow peas and cut into bite-sized pieces if necessary. Wash and dry the mung bean sprouts. Cut the chicken breast fillets into small cubes. Peel and press the garlic or cut into very fine cubes.
Pour some oil into a large, coated pan, preferably one with a lid for later. Add the garlic to the heated oil, toss briefly and then fry the chicken breast fillets in it.
At the same time, steam the carrots in about 1 teaspoon of oil in a small pan with the lid on, turning occasionally.
Then drain the water from the chicken pan and add the carrots to the large pan. Then add the paprika and leek, add a few dashes of soy sauce, put the lid on the pan and cook for about 7 - 8 minutes. Now add the sugar peas and some sambal oelek and cook for another 2-3 minutes until the pods are done.
Bring water to a boil in a large saucepan and cook the Mie noodles as instructed.
Now add the mung bean seedlings to the large pan and cook until they are pliable. If necessary, add a little more soy sauce and finally fold in the Mie noodle.
Add some teriyaki sauce to the plate. This burns very quickly, so never add it to the pan.
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