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Fried Turkey Schnitzel on Chinese Fried Noodles
The perfect fried turkey schnitzel on chinese fried noodles recipe with a picture and simple step-by-step instructions.
Fried turkey schnitzel:
- 200 g 1 Putenschnitzel
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 100 g Tempura flour
- 2 cups Peanut oil
Chinese Fried Noodles:
- 250 g Mie noodles
- 2 tbsp Sunflower oil
- 200 g Bean sprouts
- 200 g 1/2 Stange Porree ca. 200 g
- 100 g 1 Bund-Möhre
- 2 piece Eggs
- 2 big pinches Coarse sea salt from the mill
- 0,5 tsp Ground turmeric
- 2 tbsp Sunflower oil
- 4 tbsp Peanut oil
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- Radishes for garnish
- Sweet chilli sauce
Fried turkey schnitzel:
- Wash turkey escalope, pat dry with kitchen paper, quarter and season strongly on both sides with coarse sea salt from the mill and colored pepper from the mill. Mix tempura flour (100 g) with cold water to form a thick dough. Heat the wok, add the peanut oil (2 cups) and bring to temperature (test with a shashlik stick. When it bubbled up, the temperature is reached). Pull the schnitzel through the tempura batter, carefully slide into the hot peanut oil and deep-fry on both sides until golden-brown. Turn over and over again. Finally, place on the wok drainage grid and drain well. Keep the fried schnitzel warm in the oven at 50 ° C until serving.
Chinese Fried Noodles:
- Let the Mie noodles simmer in hot water (do not boil!) Until they are firm to the bite. Drain through a kitchen sieve. Return to the hot saucepan and toss with sunflower oil (2 tbsp) to prevent them from sticking together. Peel the carrot with the peeler, cut in half (approx. 7 cm long pieces), first into slices and then into sticks. Clean and wash the leek, halve lengthways and cut into strips. Wash the bean sprouts and drain well. Coarsely whisk the eggs (2 pieces) with coarse sea salt from the mill (2 big pinches) and ground turmeric (½ teaspoon). Heat sunflower oil (2 tbsp) in a pan, bake a pancake from the egg mixture, remove, let cool down a little and tear into small pieces. Scoop the peanut oil out of the wok except for 3 – 4 spoons (let it cool, pass through a fine sieve and fill back into the oil bottle) Now add the vegetables (carrot sticks, leek strips and bean sprouts) one after the other and fry / stir fry. With sweet soy sauce (1 tbsp) and Gluta-mat (1Die Mie noodles in hot water (do not boil!) Let simmer until firm to the bite. Drain through a kitchen sieve. Return to the hot pot and toss with sunflower oil (2 tbsp) so that they don’t Peel the carrots with a peeler, cut in half (approx. 7 cm long pieces), first into slices and then into sticks. Clean the leek, wash, halve lengthways and cut into strips. Wash the bean sprouts and drain well. The eggs (2nd Piece) coarsely whisk with coarse sea salt from the mill (2 big pinches) and ground turmeric (½ teaspoon). Heat sunflower oil (2 tbsp) in a pan, bake an egg cake from the egg mixture, remove, let cool down a little and tear into small pieces Scoop the peanut oil out of the wok except for 3 – 4 spoons (allow to cool, pass through a fine sieve and fill back into the oil bottle). Now add the vegetables one after the other (carrot sticks, leek strips and bean sprouts), for example Add and fry / stir fry. With sweet soy sauce (1 tbsp) and Gluta-mat (1 teaspoon the Mie noodles in hot water (do not boil!) Simmer until firm to the bite. Drain through a kitchen sieve. Return to the hot pot and toss with sunflower oil (2 tbsp), So that they do not stick together. Peel the carrot with the peeler, cut in half (approx. 7 cm long pieces), first into slices and then into sticks. Clean the leek, wash, cut in half lengthways and cut into strips. Wash the bean sprouts and drain well. The Coarsely whisk eggs (2 pieces) with coarse sea salt from the mill (2 big pinches) and ground turmeric (½ teaspoon). Heat sunflower oil (2 tablespoons) in a pan, bake a pancake from the egg mixture, remove, allow to cool a little and put in Tear small pieces. Scoop the peanut oil out of the wok except for 3 – 4 spoons (allow to cool, pass through a fine sieve and fill back into the oil bottle) Now add the vegetables one after the other (carrot sticks, leek strips and bean sprouts) add and fry / stir fry. Season with sweet soy sauce (1 tbsp) and Gluta-mat (1 teaspoon / alternatively instant chicken broth). Add / fold in the pre-cooked pasta. Finally add / fold in the small pieces of egg.
Serve:
- Spread Chinese fried noodles on plates. Cut the fried turkey schnitzel into strips and place on top of the noodles. Serve garnished with a radish each. Serve with sweet chili sauce.
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