Peel and wash the carrots and celery. Cut carrots diagonally into slices. Dice the celery. Clean the leek, cut into rings and wash. Wash meat, dab dry and cut into cubes.
Heat the oil in a pot. Fry the meat until golden brown all around. Season with salt and pepper. Deglaze with vegetable stock. Add laurel, carrots and celery and simmer for about 15 minutes. After 7 minutes add noodles.
Add peas and leek 3-4 minutes before the end of cooking time. Bring to the boil again and serve immediately.