Turkey and coconut pan

Ingredients for 2 servings:

• 400 g turkey meat
• 120 g noodles, Asian
• 100 g peas or Asian vegetables, frozen
• 1 jar bamboo shoot(s)
• 1 garlic clove(s)
• 5 g fresh ginger
• 100 ml coconut milk
• salt and pepper
• Paprika powder
• curry powder
• some oil
• Herbs (e.g. parsley or chives)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fried noodles with poultry and Asian vegetables in creamy coconut milk

Boil the noodles briefly (but not too soft) and drain. Then set aside. Heat a little oil in a large pan. Cut the turkey into bite-sized pieces and season with pepper, paprika, and curry. Add to the hot pan and sear vigorously on all sides. Peel the ginger and garlic, chop very finely, and sear briefly. Drain the bamboo shoots and add them to the pan along with the peas. Sear everything together for about five minutes. Add the noodles and sear for another five minutes with an additional teaspoon of oil. Deglaze with the coconut milk and season with a dash of soy sauce and salt. Let everything simmer for a while until the liquid has reduced enough to make a nice creamy consistency. Divide among the plates and sprinkle with some herbs (e.g., parsley or chives). The dish is also delicious with rice, and you can use chicken instead of turkey.