Poultry-Asia-Pan

Name: Poultry-Asia-Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g China rice noodles; 300 g Turkey breast fillet; 300 g Carrots; 1 red and yellow peppers (approx. 200 g each); 3 Spring onions; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 1 chili pepper; 4 TABLESPOONS Peanut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g unsalted peanuts; 4 TABLESPOONS Soy sauce; 4 TABLESPOONS Lime juice; 1/2 Pot of coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g China rice noodles
300 g Turkey breast fillet
300 g Carrots
1 red and yellow peppers (approx. 200 g each)
3 Spring onions
1 Garlic clove
1 walnut-sized piece of ginger tuber
1 chili pepper
4 TABLESPOONS Peanut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g unsalted peanuts
4 TABLESPOONS Soy sauce
4 TABLESPOONS Lime juice
1/2 Pot of coriander

Directions

1
Cook the pasta in boiling water for 2-3 minutes, rinse with cold water, drain. Wash the meat, dab dry, cut into strips. Peel and wash carrots, cut into fine strips. Clean bell peppers and spring onions (put some spring onion tips aside), wash, also cut finely. Peel and chop garlic and ginger.
2
Carve the chilli lengthwise, remove seeds and chop. Heat 2 tablespoons of peanut oil in a wok. Brown the meat in it, season with salt and pepper, remove. Heat 2 tablespoons of peanut oil in the frying fat. Fry garlic, ginger, chilli and peanuts. Stir-fry the carrots, peppers and spring onions for about 5 minutes. Season with salt, pepper, soy sauce and lime juice. Fold in the noodles and meat and warm up. Chop the coriander and sprinkle over it.
3
Fry garlic, ginger, chilli and peanuts. Stir-fry the carrots, peppers and spring onions for about 5 minutes. Season with salt, pepper, soy sauce and lime juice. Fold in the noodles and meat and warm up. Chop the coriander and sprinkle over it. Serve garnished with spring onion tips