1. Place a pot over medium heat and put the sunflower oil to heat.
2. In a bowl add the egg white, water, paprika, ginger, garlic, salt, pepper, corn flour and mix well until it becomes a paste.
3. Cut the chicken into strips and put salt and pepper. Transfer to the bowl with the rest of the ingredients and stir until the entire surface is covered.
4. Fry in doses for 3-4 minutes until they turn brown and baked inside.
5. Remove on absorbent paper and set aside.
6. Place a frying pan over high heat and put the sesame oil and sunflower oil
7. Cut the carrot and mushrooms into thin slices and put them in the pan.
8. Cut the peppers into thin strips and put them in the pan. Sauté for 2-3 minutes until the vegetables are tender.
9. Add sugar, teriyaki sauce, sweet and sour sauce, chicken and mix.
10. In a saucepan boil the egg noodles for about 1-2 minutes and strain them directly into the sauce.
11. Stir well and finish with the sesame seeds, the chopped onion and the coriander.