Stir-fry with Noodles, Chicken Mince, and Pak Choi

Bring plenty of water to a boil in a pot. Cook the noodles for 3 - 4 minutes. Drain and rinse well. Slice the onion into half-rings. Halve the zucchini and carrot lengthwise and cut into thin half-moon shapes. Remove the root from the pak choi and finely chop both the stalks and the leaves.

Heat a generous splash of sunflower oil in a large wok or sauté pan over medium-high heat. Sauté the vegetables and paprika powder for 6 - 8 minutes. Season with salt and pepper.

Mince the garlic or crush it finely. Grate the ginger finely. Remove the seeds from the red chili (note: spicy!). Use to taste and finely chop.

In a bowl, combine the garlic with the ginger, red chili, sweet Asian sauce, and soy sauce.

Heat a splash of sunflower oil in a skillet over medium-high heat. Cook the chicken mince until fully cooked. Add to the vegetables. Add the sauce and stir-fry for 1 minute.

Distribute the stir-fry onto plates and serve with the gomasio.