Asian chicken stir-fry

Ingredients for 4 servings:

• 125 g noodles (rice)
• 300 g turkey breast
• 300 g carrot(s)
• 2 bell peppers, red and yellow
• 3 spring onions
• 1 garlic clove(s)
• 1 piece(s) ginger root, walnut-sized
• 1 chili pepper(s)
• 4 tbsp oil (peanut)
• 50 g peanuts, unsalted
• 4 tbsp soy sauce
• 4 tbsp lime juice
• ½ pot of coriander leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the noodles in plenty of boiling water according to the package instructions, rinse with cold water, and drain. Wash the meat, pat dry, and cut into strips. Clean the bell peppers and spring onions and cut into fine strips/rings. Peel and chop the garlic and ginger. Score the chili pepper lengthwise, remove the seeds, and chop as well. Heat 2 tablespoons of oil in a wok and fry the meat, season with pepper and salt, and remove. Heat 2 more tablespoons of oil in the frying fat and sauté the garlic, ginger, chili, and peanuts. Stir-fry the carrots, bell peppers, and spring onions for about five minutes. Season with salt, pepper, soy sauce, and lime juice. Fold in the noodles and meat and heat through. Chop the coriander and sprinkle over the top.