Chinese Noodle Pan, Homemade

A great noodle dish for any occasion:

Cut beef into narrow strips and marinate with salt and soy sauce. In a wok or non-stick frying pan, heat oil (ovenproof)and brown the strips of meat. Extinguish with sweet chili sauce and a little bit of soup (water and diced knorr) – add ginger powder and fish sauce and salt and pepper. Cook the meat for 15 minutes until it is soft but still al dente. In the meantime, cut vegetables into narrow strips and sauté in a 2nd frying pan in this order: bell bell pepper, zucchini, carrots, broccoli, pea pods, cabbage, leek. Next season with a few dashes of soy sauce, add 3 cloves garlic, season with chili sauce. Add meat and juice and simmer a bit on low heat. In the meantime, bring water to a boil in a saucepan and boil the egg noodles for 3-4 minutes (note that they take less time to cook than regular noodles). Drain the noodles through a sieve and add to the meat and vegetables. Finally, season to taste with salt and pepper and season with Asian spices as desired.

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