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Asian stir-fry with egg noodles and vegetables

updated

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Ingredients for 4 servings:

  • 500 g turkey meat, cut into strips
  • 100 g Chinese egg noodles, quick-cooking
  • 1 can coconut milk, unsweetened
  • 1 head of broccoli
  • 2 thick carrots
  • 10 sugar snap peas
  • 1 bell pepper(s), red
  • Curry paste, red
  • salt and pepper
  • vegetable broth
  • Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the broccoli, remove the florets, and cut them into bite-sized pieces. Wash the carrots, peel them, and cut them into thin strips. Wash and halve the snow peas. Cook the egg noodles according to the package instructions. Blanch the vegetables, except the bell peppers, one at a time until al dente. Briefly sauté the bell peppers and set aside. Brown the turkey. Now add the vegetables to the meat. Stir in the egg noodles and then pour in the coconut milk. Season to taste.

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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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