Fried curry noodles with turkey

Ingredients for 4 servings:

• 5 cl Sherry, dry (Fino)
• 3 tbsp soy sauce
• 4 tsp curry
• 1 tsp cornstarch
• 1 tsp brown cane sugar
• 400 g turkey breast
• 2 spring onions
• 200 g carrot(s)
• 200 g peas, frozen
• Salt
• 250 g Chinese egg noodles
• 6 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the sherry with 2 tablespoons of soy sauce, 1 teaspoon of curry powder, cornstarch, and sugar. Grate the turkey breast, cut into 1 cm thick strips, and let it marinate for 30 minutes. Trim the spring onions, peel the carrots, and finely slice both. Thaw the peas. Cook the noodles according to the package instructions in salted water seasoned with 2 teaspoons of curry powder. Fry the vegetables in a wok with 3 tablespoons of oil, season with salt, and sauté with the remaining curry powder and soy sauce until al dente. Drain the noodles, fry in the remaining oil, season, and keep warm. Pat the meat dry and sear in the remaining oil for 30 seconds, season, and serve on top of the noodles.