Asia Noodle Wok

Cook the pasta in hot water with turmeric (1 teaspoon) and salt (1 teaspoon) according to the package, drain, drain well and toss in oil (1 teaspoon) so that it does not stick. Turmeric gives the pasta a nice yellow color. They can now be used as fried noodles or as an accompaniment to dishes. Clean / wash the vegetables (carrots, peppers and onions) and cut into fine strips. Wash the turkey breast fillet, pat dry with kitchen paper and cut into fine strips. Peel the ginger and clove of garlic and dice very finely. Clean / core the chilli pepper, wash and dice very finely. Heat soy oil (1 tbsp) in the wok, fry the turkey breast fillet strips in it / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion strips, carrot strips, paprika strips yellow + green and Chinese cabbage strips) and fry / stir-fry. Deglaze with sweet soy sauce (2 tablespoons), light soy sauce (2 tablespoons) and sherry (2 tablespoons) and add mild curry powder (1 teaspoon), instant chicken broth (1 teaspoon), ground cinnamon (½ teaspoon), lemon juice (1 teaspoon), Season the coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer / cook for about 8-10 minutes and finally fold in the noodles and fry them with them. Asia noodle wok in bowls, garnished with basil leaves and serve with chopsticks.