Roast vegetable noodles with turkey
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Salt
- 400 g Turkey Breast
- 1 Garlic clove
- 150 g sweet-and-hot Asian sauce
- 250 g Asian noodles (or spaghetti)
- 2 large carrots
- 200 g Broccoli
- 1 collar Spring onions
- 100 g Mung bean seedlings
- 1 glass (370 ml) Corn Veal
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
Directions
- 1
Boil up plenty of salted water for the pasta. Wash the meat, dab dry and cut into pieces of about 2 cm. Peel garlic and chop finely. Mix both with 4 tbsp. asian sauce. Cook noodles in boiling water according to package instructions.
- 2
Peel the carrots, halve them lengthwise and cut into slices. Clean and wash broccoli and cut into florets. Clean and wash spring onions and cut into fine rings. Wash and drain the sprouts.
- 3
Drain the corn and cut into large pieces.
- 4
Heat the oil in a wok or large frying pan. Brown the meat in it all around for about 4 minutes. Season with salt and pepper. Take out. Fry the broccoli, spring onions and carrots in the frying fat for about 5 minutes.
- 5
Add corn and sprouts, fry for about 2 minutes. Mix in 5 tablespoons of water, remaining sauce, noodles and meat and heat up. Season to taste with salt and pepper.
Nutrition Facts
440 kcal
57 g
7 g
34 g
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