Soak glass noodles in cold water for 15 minutes, then cut 2-3 times. Cut the carrots and yellow turnips into slices. Coarsely dice the kale. Cut the chicken fillet into thin strips. Clean the peppers and cut into large cubes. Slice the zucchini and chop the chard coarsely.
Mix the chicken fillet in a bowl with cornflour, soy sauce and 1 tbsp vegetable stock, fry in a wok with oil until hot and remove. Add the carrots, turnips, kale, chard and peppers, fry briefly, pour in the vegetable stock and cover and cook for about 10 minutes.
After about 8 minutes, add the chopped noodles, base sauce and zucchini and season with sea salt, pepper, ginger and sambal.
Finally, mix in the meat and allow to cook briefly.
Spring onions (scallions), wild garlic, fresh oregano, lamb fillet or tender beef provide further variations.