John Myers
Turkey Curry Noodle Wok
The perfect turkey curry noodle wok recipe with a picture and simple step-by-step instructions.
- 75 g Real Swabian fresh egg noodles
- 1 tsp Salt
- 200 g Turkey schnitzel
- 1 Red peppers approx. 100 g
- 1 Green peppers approx. 100 g
- 1 Onion approx. 50
- 50 g Chinese cabbage (leaf hearts)
- 1 Spring onions approx. 25 g
- 1 piece Ginger the size of a walnut
- 0,5 Red chilli pepper
- 2 tbsp Sunflower oil
- 250 ml Clear broth (1 teaspoon instant)
- 150 ml Coconut milk
- 1 tsp Mild curry powder
- 1 tsp Ground cumin
- 1 tbsp Sweet soy sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Tapioca starch
- Some coriander leaves plucked
- Cook the pasta in salted water (1 teaspoon of salt) according to the instructions on the package and drain. Wash turkey escalope, pat dry with kitchen paper and cut into strips. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut into wedges and disassemble them. Clean the Chinese cabbage and cut into lozenges. Clean, wash and cut the spring onions into rings. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in the wok, add the turkey strips, fry vigorously / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (diced ginger + diced chili peppers, onion wedges, red and green peppers, cabbage cabbage + spring onion rings) and stir-fry with them. Deglaze / pour in the clear broth (250 ml). Pour in the coconut milk (150 ml) and sprinkle with mild curry powder (1 teaspoon), ground cumin (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches ) Spice up. Add / mix in the pasta and simmer / cook with the lid on for about 5 minutes. Finally, thicken with the tapioca starch (2 tbsp) dissolved in cold water. As soon as the liquid begins to thicken, remove the wok from the stove and serve the turkey curry noodle wok sprinkled with coriander leaves. If necessary, chopsticks are enough.
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