Mie Noodles with Stir-fried Vegetables, បំពង​ជាមួយ​ទួរគី​ចំណិត

• At the beginning you cut the turkey breast into strips (bite-sized pieces). A quarter of it is diced small, into pieces about 5 cm in size. These are placed separately in bowls and marinated with some of the chili sauce. The strips can marinate or soak in the refrigerator for a little longer.
• In a wok or a wok pan, add some of the coconut oil and fry the mung bean seedlings under high heat. After a few minutes you add the bamboo sticks. When everything has gotten off the heat properly, the vegetables can be temporarily stored in a bowl.
• Again put some of the coconut fat in the wok and fry the diced turkey breast sticks. Now you have to fish the turkey breast out of the wok without the fat and add it to the vegetables (mung bean sprouts and bamboo shoots).
• Put the wok vegetables in the fat in which you fried the meat and sweat everything well. So everything can thaw and the water content can be reduced. Now you can add the meat with the shoots and sprouts to the wok vegetables. Add the coconut milk and a third to half of the chilli sauce. The amount of chilli sauce depends entirely on your taste and the spiciness you want. Mix well and season with the oyster sauce. In my case it was about half a teaspoon. Since the degree of spiciness was a bit too high for my guests, I had to press it down a little with the help of sugar. The wok pan can now be removed from the flame for the time being-
• Bring strong salted water to a boil. When the water is boiling, add the Mie noodles to the water. The pot can now be removed from the plate and the pasta can be steeped. this takes about 5 to 6 minutes. Don't forget to stir the pasta every now and then.
• While the noodles are cooked, you can fry the turkey breast sticks (sliced) in a pan.
• Now all you have to do is pour off the noodles and trap them on a plate. On top you put something from the wok pan and top it off with the sliced ​​turkey

ជំនួយ;

• Instead of coconut fat, you can use any fat or oil that can withstand greater heat. I used the coconut oil because it still gives off a nice flavor. If you want even more heat on the wok pan, you can increase it a little with the help of a little vinegar and / or mustard