Turkey – Vegetable – Peanut Wok

Ingredients for 4 servings:

• 400 g turkey breast
• 4 carrots
• 2 bell peppers, red and yellow
• 200 g mushrooms, fresh
• 4 tbsp peanut butter or peanut sauce
• Oil (peanut oil)
• Oil (sesame oil)
• ½ tsp cayenne pepper
• 1 tsp spice mix (tandoori masala)
• ½ tsp cumin
• Salt
• pepper
• 400 g noodles (Mie noodles), thin

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(or pan)

Briefly cook the mie noodles according to the package instructions until al dente, then drizzle with sesame oil and toss to prevent them from sticking together. Cut the turkey breast into thin strips, the carrots and mushrooms into thin slices, and the bell peppers into strips, and set aside separately. Heat the peanut oil in a wok or pan and fry the turkey strips one at a time, seasoning with salt and pepper, and remove. In the remaining oil—adding a little more if necessary—first fry the carrots and bell peppers for 2-3 minutes, stirring, then add the mushrooms and sauté for another 1-2 minutes. Return the meat to the pan, season with cayenne pepper, tandoori masala, and cumin, and finish with a few drops of sesame oil. Season with salt to taste. Add the peanut butter and let it melt, then heat the peanut sauce briefly. Add the noodles to the pan or wok, mix with the meat and vegetables and heat briefly.