Asian Pan with Egg Noodles and Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey meat, cut into strips
- 100 g Chinese e noodles, quick-cookin
- 1 can coconut milk, unsweetened
- 1 head broccoli
- 2 thick carrot (s)
- 10 sugar snap peas
- 1 red pepper (s)
- Curry paste, red
- salt and pepper
- Vegetable broth
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the broccoli, separate the roses and cut them into bite-sized pieces. Wash, peel and cut the carrots into thin strips. Wash the sugar snap peas and cut in half. Cook the egg noodles according to the instructions on the package.
- Blanch the vegetables, except for the peppers, one after the other until they are firm to the bite. Fry the peppers briefly and set aside. Fry the turkey meat. Now add the vegetables to the meat. Stir in the egg noodles and then add coconut milk. Season to taste with the spices.
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