Dready's Lemon Pepper – Coriander Turkey with Vegetables and Fried Mie Noodles

Ingredients for 2 servings:

• 200 g turkey meat, shredded
• 150 g red bell pepper(s), diced
• 80 g leek, cut into rings, roughly chopped
• 50 g carrot(s), julienne cut
• 50 g soy sprouts
• 1 chili pepper(s), red, Thai, pitted, finely chopped
• 180 g noodles (Mie)
• Oil (peanut oil)
• Lemon pepper
• Salt
• 1 pinch(s) of sugar
• Coriander, ground
• Chili flakes
• 1 tsp spice mix (5-spice)
• ½ bulb(s) Chinese garlic, finely chopped
• 1 cm fresh ginger, grated
• 4 dashes vinegar (rice vinegar), brown
• 3 tbsp soy sauce, Chinese
• 1 tbsp sauce (Hoi Sin)
• 50 ml water
• Coriander leaves, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

slightly spicy wok dish

Rinse the turkey strips under cold water and pat dry. Rub with plenty of lemon pepper, a little salt, and a generous amount of ground coriander. Bring water with a little salt to a boil and add the mie noodles. Remove the pot from the heat and soak the noodles for about 4-5 minutes, then drain well. Meanwhile, heat the oil in a wok and fry the meat until crispy. Then add the vegetables and fry. Add the vinegar, garlic, and ginger. Season with spices and sauces, add water and season to taste, and keep warm. Heat a little more oil in the wok and fry the drained noodles. Sprinkle with freshly ground chili flakes and serve with the meat and vegetables. TIP: If you like, you can also add bamboo shoots. It should also taste good with broccoli and mushrooms.