Spicy Korean turkey with noodles, iceberg lettuce, bell peppers, spring onions and sesame

Ingredients for 2 servings:

• 1 turkey fillet(s), approx. 400 g
• 1 bell pepper(s)
• 1 chili pepper(s)
• 1 spring onion(s)
• 1 small onion(s), red
• 2 handfuls of iceberg lettuce
• 200 g mie noodles or udon noodles
• 1 garlic clove(s)
• 2 tsp, heaped chili paste (gochujang)
• 50 ml soy sauce
• 50 ml Sweet Chili Sauce or spring roll sauce
• 10 g ginger root
• 10 g white sesame

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the turkey breast into thin strips and season generously with salt and pepper. Peel the red onion, halve it, and slice it into thin strips. Peel the ginger and finely dice it. Do the same with the garlic clove. Quarter the bell pepper, remove the seeds, and slice it into strips. Cut the iceberg lettuce into bite-sized strips. Separately, cut the spring onion and chili pepper into thin rolls. Cook the noodles in plenty of salted water alongside the vegetables. In a small bowl, mix the chili paste with 1 tablespoon of water and the soy sauce until smooth. Mix in the sweet chili sauce, ginger, and garlic. Sear the turkey strips in a large, deep frying pan in a little oil for 3 minutes on each side. Remove from the pan and mix in a small bowl with about 2 tablespoons of the sauce you just made, and let it marinate. Heat a little more oil in the pan and fry the onion, bell pepper, and iceberg lettuce for 5 minutes, until the vegetables are soft. Add the marinated turkey strips and fry briefly. Drain the noodles and mix them with the remaining marinade in the large pan with the vegetables. Season to taste. Top with the spring onion and chili rings, and sesame seeds. Note: Chicken or pork can also be used instead of turkey.