Glass noodle salad with turkey strips

Name: Glass noodle salad with turkey strips
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 500 g Chinese cabbage; 150 g frozen peas, salt; 150 g Glass noodles; 1 can(s) (425 ml) Apricots; 1 tin(s) (580 g) Bamboo shoots; 1 tin(s) (570 g) Water chestnuts; 500 g Turkey escalope; 3 TABLESPOONS Oil; 7-10 Tbsp some Asian five-spice powder; 4-6 Tbsp Soy sauce; 6-8 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS Fruit vinegar; 1/4-1/2 Tsp Sambal Oelek

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

500 g Chinese cabbage
150 g frozen peas, salt
150 g Glass noodles
1 can(s) (425 ml) Apricots
1 tin(s) (580 g) Bamboo shoots
1 tin(s) (570 g) Water chestnuts
500 g Turkey escalope
3 TABLESPOONS Oil
7-10 Tbsp some Asian five-spice powder
4-6 Tbsp Soy sauce
6-8 TABLESPOONS Tomato Ketchup
2 TABLESPOONS Fruit vinegar
1/4-1/2 Tsp Sambal Oelek

Directions

1
Clean, wash and cut the cabbage into strips. Blanch with peas in boiling salted water for 1-2 minutes. Blanch the noodles. Quench everything well, drain
2
Drain apricots, bamboo and water chestnuts separately. Collect the apricot juice, dice the apricots. Cut the bamboo into strips, cut the chestnuts in half. Wash the meat, dab dry and cut into strips
3
Fry the meat in hot oil all around for 3-4 minutes. Season and take out. Fry the bamboo and chestnuts in the frying fat for 2-3 minutes. Add soy sauce, ketchup, vinegar, 6-8 tablespoons apricot juice and sambal oelek, season to taste. Mix sauce with meat and other salad ingredients. Leave to stand for at least 30 minutes