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Asian noodle wok with coconut milk à la Didi

updated

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Ingredients for 8 servings:

  • 500 g vegetable mix, Chinese, frozen
  • 250 g bamboo shoots (can)
  • 250 g Asian vegetable mix (can)
  • 800 g turkey schnitzel
  • 2 tbsp hoisin paste
  • 2 tbsp peanut oil
  • 400 ml coconut milk
  • 600 g pineapple pieces (can)
  • 150 g wok noodles (egg noodles)
  • 40 ml soy sauce

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Pre-cook the vegetables in their broth for 10 minutes. Wash the turkey cutlets, pat dry, and cut into strips. Cut the strips into cubes. Marinate the turkey cubes with the Hoi Sin paste. Let the marinade soak for 1/2 hour. Heat a wok with the peanut oil. Brown the marinated turkey cubes all over in the peanut oil. Add the pineapple and stir in the coconut milk. Fold in the wok noodles. Add the vegetables and soy sauce. Cover and cook until the noodles have almost completely absorbed the broth. Plate and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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