Baked Turkey Breast with Mie Noodle and Vegetable Mix in Wok

Fried turkey breast:

1. Wash the turkey breast, pat dry with kitchen paper, cut into bite-sized cubes and marinate with tapioca starch (1 teaspoon), sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and sherry (1 tbsp) for about 1 hour. Mix the tempura flour with the panko breadcrumbs with water to form a smooth batter. Add the marinated turkey breast fillet cubes and mix. Heat the peanut oil (250 ml) in a wok, pull the turkey breast fillet cubes through the batter and fry in portions in hot peanut oil until golden-brown. Place on the wok drain grid and later keep warm in the oven at 50 ° C until serving. Continue until everything is baked. You can also bake the rest of the batter as a spoon.

Mie pasta and vegetable mix:

1. Cook Mie noodles in hot water for about 7–8 minutes, drain through a kitchen sieve and return to the hot saucepan and toss in sunflower oil (2 tbsp) to prevent them from sticking together. Peel and quarter the cucumber and cut into pieces. Clean the pineapple and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Clean the Chinese cabbage and cut into small diamonds. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 – 4 mm thick) with the knife. Clean the celery and cut into fine strips. Peel the cucumber, quarter lengthways and cut into pieces. Clean the pineapple and cut into pieces. Peel the onion, cut into wedges and separate the wedges into individual pieces. Clean and wash the spring onions and cut diagonally into pieces. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Heat peanut oil (2 tbsp) in a wok and gradually fry the vegetables (onion wedges + ginger cubes + chilli pepper cubes + garlic clove cubes, celery strips, carrot blossoms, bell pepper diamonds + cucumber slices, spring onions + Chinese cabbage and pineapple pieces) in it / stir-fry. Deglaze / pour in the chicken broth (400 ml) and add sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), light rice vinegar (2 tbsp), brown sugar (1 tbsp), tomato ketchup (1 tbsp), coarse sea salt from the Season the mill (4 big pinches), colored pepper from the mill (4 big pinches) and coriander (tbsp frozen). Let everything simmer with the lid on for about 10 minutes. Finally add / fold in the prepared Mie noodle and heat it up with it. Serve the fried turkey breast with Mie noodle and vegetable mix in a hot wok. Sweet chili sauce and possibly chopsticks are enough.