Turkey and vegetable stir-fry with noodles

Ingredients for 4 servings:

• 350 g turkey schnitzel
• 35 g dried tomatoes, diced, alternatively tomato paste
• 150 g carrot(s), diced
• 150 g bell pepper(s), diced
• 150 g mushrooms, white or brown, sliced ​​if desired
• 150 g shallot(s), finely diced
• 3 cloves garlic, finely diced
• 100 ml port wine, red
• 500 ml vegetable stock, unsalted
• 50 ml soy sauce, dark, naturally brewed
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• ½ bunch parsley, finely chopped
• 2 tbsp, heaped wheat flour
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped salt
• 1 tsp, levelled white pepper, finely ground
• 300 g ribbon pasta, wide, alternatively spaghetti
• n. B. Salt
• Fat for frying

Instructions

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

a recipe from the leftover kitchen

Wash, trim, and dice the carrots. Wash the bell pepper, remove the skin and core, and dice as well. Wash, trim, and finely dice the shallots and garlic. Clean the mushrooms and finely dice if necessary. Dice the sun-dried tomatoes. Cover and store the diced meat for a while. Wash the meat, dry it with kitchen paper, and cut it into strips. Mix the flour with the spices, place the meat strips in a plastic bag, and mix everything together. Carefully strain any excess flour mixture through a sieve. Fry the floured strips in a hot pan with fat, tossing several times until they begin to brown. Remove with a slotted spoon and set aside, covered. Fry the mushrooms and diced meat in the fat, tossing several times until they begin to brown. Deglaze this mixture with port wine, loosen the browning, and let the wine reduce completely. Stir in the seared meat with the spices and deglaze with the stock and soy sauce. Cover and simmer gently for about 15 minutes. Meanwhile, cook the pasta in boiling salted water for about 8 minutes until al dente. Wash the parsley, shake dry, remove the stems, and finely chop. Before serving, season the turkey and vegetable stir-fry with salt if desired and stir in the chopped parsley.