Freestyle Wok Pan – Asian Noodles

Ingredients for 4 servings:

• 400 g turkey schnitzel or fillet
• 250 g Chinese egg noodles (wok noodles)
• 400 ml coconut milk
• 3 large mushrooms, fresh
• 2 medium-sized bell peppers, red
• 4 stalk(s) spring onions
• 1 bulb(s) ginger, fresh (small bulb)
• ½ cup crème fraîche
• 300 ml water
• 2 cloves garlic
• Soy sauce
• olive oil
• n. B. Chili pepper(s), small
• curry powder
• Paprika powder
• pepper

Instructions

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

with turkey meat

Cut the turkey into thin strips and finely chop the chilies (amount to taste). Combine the turkey and chilies in a bowl and marinate with soy sauce. Cover with aluminum foil and refrigerate. Slice the leeks, mushrooms, and red bell pepper. Set aside and peel the ginger. Mix the olive oil and a small dash of soy sauce in a wok, add the meat and the crushed garlic cloves, and fry. Then add the wok noodles, vegetables, coconut milk, crème fraîche, and water and fry for another 5-10 minutes. Season with curry powder, paprika, pepper, and soy sauce. Finally, grate in the ginger. You can omit the salt here; the soy sauce is already salty enough.