Glass noodle pan

Ingredients for 4 servings:

• 1 pack of glass noodles, wide
• 500 g turkey breast
• 2 bell peppers (red and yellow)
• ½ stalk(s) leek
• 2 carrots
• 125 ml soy sauce
• 50 ml lemon juice
• 1 jar mung bean sprouts
• 500 ml broth
• pepper
• Salt
• 1 little ginger
• possibly bamboo shoot(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light and delicious

Cut the bell peppers into strips and halve them, slice the carrots into thin sticks, and slice the leeks into half rings. Trim the meat of any tendons and fat and cut into strips. Cook the glass noodles in plenty of boiling salted water for about 4 minutes and drain well. Heat oil (I use garlic oil) in a large wok and brown the meat. Season with salt and pepper, then add the carrots, followed by the remaining vegetables and ginger. Add the mung bean sprouts. Deglaze with the broth. Season to taste with soy sauce, lemon juice, salt, and pepper. If you like, you can also add half a jar of bamboo shoots.