Noodle Wok with Vegetables

For the noodle wok with vegetables, first cut the meat into bite-sized pieces, mix in a bowl with 2 tablespoons of soy sauce and 1 tablespoon of starch, season with the ground ginger powder, wok spice and a little curry and leave to infuse for a little while.

In the meantime, cut the onion into eighths and separate the individual layers. Finely chop the garlic. Cut the bell bell pepper into bite-sized pieces, the carrots into small sticks and the zucchini into thin quarters.

Sear the meat in about 1 tablespoon of peanut oil in a wok, then drain on paper towels and set aside. In the wok, saute the onions and garlic, add the carrots and then first the bell bell pepper, then the zucchini until everything is cooked soft.

Add the meat back to the wok, season everything again with the wok seasoning, ginger and curry if necessary, and stir in 1-2 tablespoons of soy sauce. Cook the Mie noodles and then quickly fold in the wok and stir the noodle wok with vegetables well.

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