My favorite dish is on the table again, mmm

My favorite noodles are faithfully accompanied by various vegetables.
Someone cooks what he has, someone with the intention of someone, someone cooks what he wants, someone doesn't cook anything but goes to a restaurant, but the essence is to eat for two days, at least that's how it should be.
Moving through people, I often hear "blessed is your wife, who has you who knows and loves to prepare food". I smile slightly whenever I hear that. It always occurs to me then that "Everyone can cook, but not everyone". Maybe it's better to be and stay that way, because just imagine that someone is cooking for you, a dish that you like and that person doesn't know how to cook because that person is not interested in cooking or simply doesn't make sense for it.
I say "Everyone can cook, as well as yes, everyone can do everything, BUT it's best for everyone to do what they love and what fulfills them because that's the only way to get the best results." Because if you have to do something because you have to, you certainly won’t give the best results in that job you have to do. If you do something out of love for it and you do what is right for you, then you will get much better results and there is room for improvement because in the previous case, you will certainly give up in the business.
In my case, you may have noticed that I like to prepare food
and that it lies to me.
I get to the point.
Now I will explain to you some culinary techniques that are probably already used by people who cook every day at home, at work ... Those who do not know, have the opportunity to learn from @photo-master now.
This time I prepared noodles with vegetables from those foods I had at the moment.
From the ingredients you need, noodles, chard, sremuš (lat. Allium ursinum), leeks, mushrooms, spices.

Way of preparation:
First I prepared the noodles, I cooked them

They do not need long cooking, so pay attention to how long you cook them so that they do not overcook.
When cooking noodles, cool them well with cold water so that they do not cook further.

The order of frying is very important so that no food is cooked.
Put leeks and mushrooms in cold olive oil, because they have to be fried a little longer than sremuš (lat. Allium ursinum) and chard. When the praziluk (lat. Allium ampeloprasum) gets a slightly glassy appearance, we put chard and sremuš (lat. Allium ursinum). When the leaves relax then we can add spices as desired and I put my favorites, Himalayan salt, ginger powder, ground black pepper, turmeric powder, and a little soy sauce. When we quickly put the spices, it is necessary to stir the dish well so that the spices are evenly distributed in the dish.
Looking at the photos of this dish that show the gradual preparation of this dish to make it easier for those who do not know how to cook.

That would be all.
I wish you all the best from the bottom of my heart