John Myers
Fried Noodles with Turkey Breast Fillet
The perfect fried noodles with turkey breast fillet recipe with a picture and simple step-by-step instructions.
- 120 g Mie noodles
- 1 tbsp Sunflower oil
- 2 piece Eggs
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Sunflower oil
- 200 g Turkey breast fillet
- 1 tbsp Ketchup Manis
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 125 g 1 rote Paprika
- 100 g 1 Zwiebel
- 100 g Chinese cabbage
- 1 Piece the size of a walnut Ginger
- 1 Knoblauchzehe
- 1 rote Chilischote
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 Teaspoon / alternatively teaspoon instant chicken broth Glutamate
- 1 powerful splash Lemon juice
- 1 tbsp Tapioca starch
- 2 Stalk Coriander
- Prepare Mie noodles (120 g) according to the instructions on the package in hot water until they are firm to the bite, pour through a kitchen sieve, return to the hot pot and pour sunflower oil (1 tbsp) through to prevent them from sticking together. Beat the eggs (2 pieces), whisk with coarse sea salt from the mill, place in a hot pan with sunflower oil (1 tbsp) and bake a pancake. Let cool, cut into strips and then into small squares. Wash the turkey meat, dry it with kitchen paper and cut into strips. The turkey strips with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper the mill) marinate for about 1 hour. In the meantime, prepare the vegetables. Clean, wash and cut the red bell pepper into strips. Peel and quarter the onion, first cut into slices and then assemble into strips. Halve the Chinese cabbage leaves lengthways, place on top of each other and cut into thin strips. Peel and finely dice the ginger and garlic clove. Clean / core the chilli pepper, wash and finely dice – Pour / drain the marinated turkey strips through a kitchen sieve and collect the marinade. Heat sunflower oil (2 tbsp) in the wok, fry the turkey breast fillet strips vigorously in it / stir-fry and slide them to the edge of the wok. Now gradually add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes + onion strips and paprika strips + Chinese cabbage strips) and fry / stir-fry. Deglaze / pour on the chicken broth (200 ml) and the collected marinade. Let everything simmer / cook for a few minutes. Season with glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock) and lemon juice (1 strong splash). Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Fold in / fry the prepared Mie noodle and finally add / fold in the egg pieces. Divide / serve the fried noodles with turkey breast fillet on two plates and garnish with coriander, serve. Chopsticks are enough!
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