Cook the egg noodles according to package directions, strain and set aside. Peel and chop the garlic and ginger.
Clean carrots, green onion, bell bell pepper, chili and cut into coarse pieces. Cut meat and mushrooms into slices.
Heat canola oil in a wok, fry meat in it until hot, remove meat from pan, fry carrots and young onion in the drippings for 3 minutes, then add remaining ingredients and season with salt, wok seasoning and lemongrass.
Add sweet chili sauce and the meat, fry for another 3 minutes. Fold in egg noodles, taste and season if necessary.
Arrange the vegetable pan and serve.
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