John Myers
Turkey and Chinese Cabbage Noodle Pan
The perfect turkey and chinese cabbage noodle pan recipe with a picture and simple step-by-step instructions.
Meat seasoning:
- 300 g Chinese cabbage fresh
- 250 g Pasta
- Salt
- 1 Onion
- 1 Clove of garlic
- Oil
- 4 tbsp Tomato paste
- 100 g Sour cream 10% fat
- 1 Creator Pasta water
- 50 g Freshly grated Parmesan
- 50 g Garlic pepper from my KB
- 50 g Seasoned salt from my KB
- 50 g Telly cherry pepper
- Chopped parsley
- Fenugreek powder
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 tsp Paprika powder
- 1 tbsp Oil
- 2 tbsp Flour
- Finely chop turkey escalope and season with seasoning salt, garip pepper, paprika powder and oil, flour with flour! ALSO TASTES WITHOUT MEAT!
- Clean the cabbage and cut the thick white piece into thin strips. Then coarsely cut the thin, fine leaf. Wash and spin both separately. Peel the onion and garlic, cut the onion into thin wedges and grate the garlic finely.
Preheat the oven to 50 degrees!
- Heat the oil in a pan and fry the sliced turkey briefly and spicy. Keep warm in the oven! Then cook the pasta one minute shorter according to the instructions on the packet! Since they are still cooking a little in the finished pan!
- Put some more oil in the meat pan and roast the onions and garlic, then add the thick pieces of Chinese cabbage with tomato paste and roast everything briefly, then add the sour cream and mix everything well! Then add the fine Chinese cabbage leaves, Parmesan, pasta water, seasoned salt, garlic pepper, pepper, fenugreek and parsley! Finally fold in the pasta!
- Serve! LEEECKER! 😉
Garlic pepper:
- Garlic and pepper all-rounder; o)
Seasoning salt:
- My seasoning salt
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