Curry-Bami-Goreng

Name: Curry-Bami-Goreng
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 20 g dried Mu Err mushrooms; 150 g China vermicelli; 7-10 Tbsp Salt; 150 g Spring onions; 1 Pak-choi (Chinese mustard cabbage; approx. 400 g); 80 g Mini carrots; 3 Garlic cloves; 10 g fresh ginger; 2 red chillies; 8 (approx. 250 g) raw prawn tails; 500 g Turkey Breast; 4 TABLESPOONS Sesame Oil; 3 TABLESPOONS yellow curry paste; 125 ml Chicken broth (instant); 4 TABLESPOONS Soy sauce; 7-10 Tbsp Chilli and nasturtium blossoms

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

20 g dried Mu Err mushrooms
150 g China vermicelli
7-10 Tbsp Salt
150 g Spring onions
1 Pak-choi (Chinese mustard cabbage; approx. 400 g)
80 g Mini carrots
3 Garlic cloves
10 g fresh ginger
2 red chillies
8 (approx. 250 g) raw prawn tails
500 g Turkey Breast
4 TABLESPOONS Sesame Oil
3 TABLESPOONS yellow curry paste
125 ml Chicken broth (instant)
4 TABLESPOONS Soy sauce
7-10 Tbsp Chilli and nasturtium blossoms

Directions

1
Pour boiling water over the mushrooms and let them swell for about 20 minutes. In the meantime, put the noodles in boiling salted water and cook for 3-5 minutes. Pour onto a sieve. Rinse with cold water and drain well. Clean and wash spring onions and pak-choi. Cut spring onions diagonally into rings, Pak-Choi into wide strips.
2
Clean the carrots, leaving a part of the green. Peel carrots, possibly halve and wash them. Peel garlic and ginger and chop finely. Cut the chillies lengthwise, scrape out the seeds and chop the pods finely. Wash the prawns, except for the tail fin, peel and possibly remove the intestines. Wash the turkey breast, dab dry and cut into bite-sized pieces. Heat sesame oil in a wok and fry the meat. Add prawns, carrots, spring onions, garlic, ginger, curry paste and chilli and stir-fry. Drain the mushrooms and possibly halve them. Add pak choi and mushrooms and fry briefly as well. Deglaze with chicken stock, add some soy sauce and stir in the noodles.
3
Wash the turkey breast, dab dry and cut into bite-sized pieces. Heat sesame oil in a wok and fry the meat. Add prawns, carrots, spring onions, garlic, ginger, curry paste and chilli and stir-fry. Drain the mushrooms and possibly halve them. Add pak choi and mushrooms and fry briefly as well. Deglaze with chicken stock, add some soy sauce and stir in the noodles. Fry again briefly and season with soy sauce and salt. Garnish with chilli and nasturtium flowers (picture 1)