John Myers
Turkey Schnitzel with Vegetables and Noodles in Wok
The perfect turkey schnitzel with vegetables and noodles in wok recipe with a picture and simple step-by-step instructions.
- 300 g Turkey schnitzel
- 250 g Orange peppers
- 200 g Green beans
- 150 g Leeks (only the light part)
- 150 g Onions
- 150 g Carrots
- 2 Garlic cloves
- 1 piece Ginger
- 1 Red chilli pepper
- 175 g Mie noodles
- 4 tbsp Sunflower oil
- 500 ml Chicken broth (2.5 tsp instant)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Rice wine
- 2 tbsp Tapioca starch
- Cook the Mie noodles according to the instructions on the package and drain through a kitchen sieve. Wash turkey escalope, pat dry with kitchen paper and cut into bite-sized pieces, clean and wash the paprika and cut into small diamonds. Clean / remove the threads, wash and halve the beans. Clean and wash the leek and cut into rings. Peel and quarter the onions and cut into wedges. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (2 tbsp) in the wok and fry the turkey escalope pieces vigorously / stir-fry and slide them to the edge of the wok. Add the garlic clove cubes, ginger cubes and chilli pepper cubes, fry vigorously, mix / mix with the meat and slide everything to the edge of the wok. Add oil (2 tbsp) and then add the remaining vegetables (carrot blossoms, onion wedges, green beans, leek and peppers) one after the other / stir-fry. Deglaze / pour in the chicken stock (500 ml), season with plenty of salt (4 big pinches) and pepper (4 big pinches) and season with sweet soy sauce (2 tablespoons), light soy sauce (2 tablespoons) and rice wine (2 tablespoons). Let everything simmer for about 12-14 minutes (it is important that the beans are done – try them!) .. Mix the tapioca starch in cold water and stir into the wok. As soon as the liquid thickens a little, remove the wok from the heat. Finally fold in / heat the Mie noodles and serve the dish in the wok.
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