Oriental pan with shirataki noodles

Ingredients for 6 servings:

• 600 g turkey breast fillet(s)
• 300 g mushrooms, brown, fresh
• 1 jar bamboo shoots, drained approx. 180 g
• 200 g zucchini, fresh
• 40 g shiitake mushroom(s), dried
• 1 m.-sized onion(s)
• 1 m.-large Chinese cabbage, approx. 450 – 500 g
• 1 can coconut milk, creamy, not reduced fat
• 2 carrots
• 500 g Shirataki noodles
• 20 ml sesame oil
• 500 ml vegetable stock
• salt and pepper
• cumin
• Ginger
• Cinnamon

Instructions

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

delicious and low-calorie, low-carb suitable

First, soak the shiitake mushrooms in cold water for 20-25 minutes. Wash the turkey breast fillet, pat dry, and cut into small pieces. Slice the mushrooms, drain the bamboo shoots. Cut the zucchini into approximately 0.5 cm slices, then quarter them. Dice the onion. Wash and finely chop the Chinese cabbage. Peel and roughly dice the carrots. Place the shirataki noodles in a sieve and rinse with cold water, then drain. Drain the soaked shiitake mushrooms well and chop them finely. Gather all ingredients. Heat oil in a large, deep-sided frying pan or wok. Sear the turkey and onions on all sides. Season with salt and freshly ground pepper. Add the carrots and bamboo shoots and fry briefly. Add the mushrooms and fry briefly. If necessary, add a small splash of water to aid cooking. Add the shiitake mushrooms and Chinese cabbage, and pour in the broth. Bring to a boil with the lid on, then reduce the heat to half and simmer for 5-10 minutes, until the Chinese cabbage is tender, stirring occasionally. Add the can of coconut milk and stir well. Bring everything back to a boil. Add the shirataki noodles and stir. Season again with salt, pepper, cumin, ginger, and a pinch of cinnamon, and you’re done.