Glass noodle salad with turkey strips

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the turkey escalope into strips. Heat 2 tablespoons of oil in a pan. Brown the meat in it thoroughly. Season with Chinese spice and salt. Take out. Clean and wash the Chinese cabbage and cut it into strips.

2. 2

   Briefly blanch in boiling water and quench. Blanch peas in boiling salted water for 1-2 minutes, drain and drain. Drain chestnuts, bamboo and apricots separately. Collect the apricot juice. Dice the apricot halves. Cut the bamboo into strips, halve the chestnuts. Cut glass noodles a little smaller, put them briefly into boiling water and rinse with cold water. Heat 2 tablespoons of oil. Sauté chestnuts and bamboo a little. Mix soy sauce, honey, tomato ketchup, vinegar and 6 tablespoons apricot juice. Season to taste with salt and Sambal Oelek.

3. 3

   Cut the bamboo into strips, halve the chestnuts. Cut glass noodles a little smaller, put them briefly into boiling water and rinse with cold water. Heat 2 tablespoons of oil. Sauté chestnuts and bamboo a little. Mix soy sauce, honey, tomato ketchup, vinegar and 6 tablespoons apricot juice. Season to taste with salt and Sambal Oelek. Mix all ingredients. Let stand for at least 30 minutes

4. 4

   With 8 people:

Nutrition Facts

KCAL
250 kcal

CARBS
27 g

FATS
6 g

PROTEINS
21 g