Place glass noodles in cold water for 15 minutes, then cut 2-3 times.
Cut carrots and yellow turnips into slices. Coarsely dice kale. Cut the chicken fillet into thin strips.
Clean the peppers and cut into coarse cubes. Cut courgettes into slices and chard coarsely.
Mix chicken fillet in a bowl with corn starch, soy sauce and 1 tablespoon vegetable stock, fry in a wok with oil until hot and remove.
Add carrots, turnips, kale, chard and paprika, fry briefly, add vegetable stock and cook for about 10 minutes covered.
After about 8 minutes cooking time add the finely chopped noodles, base sauce and courgettes and season with sea salt, pepper, ginger and sambal.
Finally mix in the meat and allow to stand for a short time.
Young onion, bear's garlic, fresh oregano, lamb fillet or tender beef provide for further variations