Fried Noodles with Chicken and Vegetables

Instructions

• 1
  Peel the carrots, cut them in half lengthwise, then slice them thinly diagonally. Remove the seeds from the bell peppers and cut the flesh into strips approximately 0.5 cm thick. Cut the leek lengthwise and then into thin strips. Peel the ginger and garlic and chop them finely.
• 2
  Remove the stems from the mushrooms and cut the caps into 1 cm thick slices. Cut the Chinese cabbage into 1 cm strips. Cut the chicken meat into strips approximately 1 x 6 cm. Clean the celery and cut it diagonally into 0.5 cm thick slices.
• 3
  Place the peanuts in a hot small pan and roast them over medium heat, stirring continuously, for about 4 minutes until golden. Let them cool and chop them coarsely.
• 4
  Heat both types of oil well in a wok or large pan. Add the ginger and garlic and stir for half a minute. Be careful, the garlic should not burn! Add the chicken meat, season with pepper and fry for 2 minutes, stirring occasionally. Sprinkle with turmeric, stir, then add the carrots, mushrooms, celery, and leek. Sauté everything for 2 minutes. Add the bell peppers and sauté for another 1 minute, stirring frequently.
• 5
  Add the oyster sauce, fish sauce, and soy sauce, mix well and pour in 2 tablespoons of water. Sauté for another 1 minute.
• 6
  Stir and spread the noodles over the entire surface of the pan. Stir again and add the cabbage. Mix well, remove from heat and stir for another 1 minute. Incorporate the coriander leaves. Serve sprinkled with the roasted peanuts.
• 7
  For preparation, you will need a wide non-stick pan or a wok, ideally with a diameter of 32 cm.