Turkey skewers with peanut sauce and glass noodle salad

Ingredients for 4 servings:

• 1 piece(s) ginger root, walnut-sized
• 1 clove(s) garlic
• 1 stalk of lemongrass
• 1 red bell pepper(s)
• 400 g turkey schnitzel, thin
• 1 bunch of chives
• 3 tbsp oil (peanut)
• 3 tbsp sesame oil
• 9 tbsp soy sauce
• 6 tbsp lime juice
• Pepper, colored, from the mill
• 70 g chopped peanuts
• 60 ml coconut milk
• 4 tbsp orange juice
• ½ tsp sambal oelek
• 100 g glass noodles
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

You will need wooden skewers. Peel the ginger and garlic. Wash the lemongrass and trim off the woody end. Trim, wash, and dice the bell pepper. Wash the turkey cutlets and pat dry. Wash the chives and shake dry. Finely chop the ginger, lemongrass, and garlic. Mix together the peanut oil, 1 tablespoon of sesame oil, 3 tablespoons of soy sauce, and 2 tablespoons of lime juice. Add the lemongrass and half each of the ginger and garlic. Cut the meat into approximately 2 cm wide strips and sprinkle with pepper. Thread the meat strips onto the wooden skewers. Place the meat skewers side by side in a large, flat, ovenproof dish. Drizzle with the marinade and let stand for a while. In a bowl, mix the chopped peanuts with coconut milk, 2 tablespoons of orange juice, and about 3 tablespoons of soy sauce. Season the peanut sauce with sambal oelek and about 1/2 tablespoon of lime juice. Grill the turkey skewers in the oven on the middle rack for about 7 minutes. Place the glass noodles in a bowl. Pour plenty of boiling water over the noodles and let them stand for about 3 minutes. Mix together 2 tablespoons of sesame oil, 2 tablespoons of orange juice, 3 tablespoons of lime juice, and 3 tablespoons of soy sauce. Add the remaining ginger and garlic, along with a pinch of sugar. Drain the noodles and toss with the marinade, chives, and bell pepper pieces.