Summary

Ingredients

• 100 g lass noodles
• 500 g turkey breast
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ glass bamboo shoot (s)
• 0.5 ½ glass sprouts (mung bean seedlings)
• 2 carrot (s)
• 1 can coconut milk
• 1 chilli pepper (s), red
• Spice Mix (Asian)
• soy sauce

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Instructions

1. Cut the meat into small pieces with the asiat. Season the seasoning mixture and fry in a wok.
2. At the same time peel the carrots and cut / grate them into thin slices. Chop the chilli pepper, cut the spring onions into small rings, drain half the content of the glass with the bamboo shoots and half the content of the glass with the mung bean sprouts.
3. Remove the meat from the wok and place the carrot slices, the chilli pieces, the spring onions, the bamboo shoots and the mung bean sprouts in the wok and add the half can of coconut milk. Let it simmer for about 30 minutes.
4. Let the glass noodles soak in a bowl of hot water for a few minutes, add the noodles and meat to the vegetables in the wok and pour in the rest of the coconut milk. With soy sauce and the asiat. Season to taste and let simmer for a few more minutes!
5. A little tip: Mix in rice on the plate, it also tastes delicious.