Stir-fried Noodles with Chicken

Steps

• 1
  Peel the carrots, cut them in half lengthwise, then slice them into thin, diagonal pieces. Remove the seeds from the peppers and cut their flesh into 0.5 cm thick strips. Cut the leek in half lengthwise, then slice it into 0.5 cm pieces. Peel the ginger and garlic, and finely chop them.
• 2
  Trim the mushroom stems and slice the caps into 1 cm thick pieces. Cut the Chinese cabbage into 1 cm wide strips. Cut the chicken breast in half lengthwise, then slice it into approximately 1 x 6 cm strips. Clean the celery stalks and cut them diagonally into 0.5 cm slices.
• 3
  Place the peanuts in a small, preheated pan and toast them over medium heat, stirring constantly, for 4 minutes until golden brown. Let them cool, then roughly chop them.
• 4
  Heat both oils in a wok or large pan. Add the ginger and garlic, then stir-fry for half a minute (be careful not to burn the garlic). Add the chicken, season with pepper, and stir-fry for 2 minutes, stirring occasionally. Sprinkle with turmeric, mix well, then add the carrots, mushrooms, celery stalks, and leeks. Stir-fry for another 2 minutes. Finally, add the peppers and stir-fry for another 1 minute, stirring frequently.
• 5
  Pour in the oyster, fish, and soy sauces, mix thoroughly, then add 2 tablespoons of water. Stir-fry for another 1 minute.
• 6
  Stir, then spread the noodles over the entire surface of the pan. Mix them in, and add the Chinese cabbage. Toss thoroughly, remove from heat, and continue stirring for another 1 minute. Finally, fold in the fresh coriander leaves. When serving, sprinkle with the toasted peanuts.
• 7
  For preparation, you will need a wide, non-stick pan (preferably 32 cm in diameter) or a wok.