Summary

Ingredients

• 400 g turkey or chicken
• 1 zucchini
• 1 bell pepper (s), whatever the color
• 250 g mushrooms, brown or white
• 2 carrot (s)
• 1 jar mung bean seedlings
• 1 packet noodles (wok noodles)
• soy sauce
• Spice (s), (Chinese spice)
• Vegetable broth, about 1/2 liter
• Oil, for frying
• Sambal Oelek, or some chili powder
• salt and pepper

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Instructions

1. First wash the meat, pat dry and cut into small pieces. Marinate the finely chopped meat with the soy sauce (approx. 5-7 tablespoon) and a little sambal olek or chili powder for approx. 30 minutes.
2. In the meantime, peel the carrots and cut into small pieces. The same thing is repeated with the zucchini. Then wash the peppers and cut into small pieces. The mung bean sprouts are poured into a sieve and washed. Set aside the chopped vegetables.
3. Prepare another 1/2 liter of vegetable stock and set aside.
4. Clean the mushrooms (I prefer the brown ones), cut them into small pieces and fry them in a separate pan with a little oil until they are golden brown. Season with salt and pepper. Set aside the fried mushrooms.
5. Place the wok on the stove and heat some oil (e.g. sesame oil or sunflower oil) in it. Season the marinated meat with the Chinese seasoning and fry in the wok. When the meat is done I take it out and set it aside.
6. Now put some more oil in the wok and fry the carrots for about 5 minutes. Then add the zucchini and fry for another 3 - 5 minutes. Next add the peppers and fry for another 3 - 5 minutes. If the vegetables are about to burn, I put a little vegetable stock on them.
7. After the vegetables are ready, I add the mushrooms and meat and mix everything well. Now I add the wok noodles and stir everything well again. Then I pour in the rest of the vegetable stock and simmer until the pasta has absorbed the liquid.
8. After the broth has boiled down, I add the mung bean sprouts, season the ingredients again with soy sauce and the Chinese spice and let it fry a little more.