Summary

Ingredients

• 250 g noodles (rice noodles)
• 500 g turkey meat
• 3 stalks celery
• 1 tuber fennel
• 1 bunch spring onion (s)
• 1 carrot (s)
• 1 chilli pepper (s), finely chopped
• 1 teaspoon spice mixture (5-spice powder)
• 1 piece (s) ginger, finely chopped
• 3 cloves garlic, finely chopped
• 3 teaspoons oil (soybean oil)
• 3 teaspoons oil (sesame oil)
• 10 teaspoon soy sauce

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Instructions

1. The turkey meat is washed, patted dry, cut into small (finger-sized) pieces and put in a marinade of 2 teaspoons of soy oil, 5 spice powder and diced chilli with the diced ginger and garlic (for 2 hours or more).
2. The vegetables are cut into small pieces. The marinated turkey meat is fried in the remaining soybean oil until it is wonderfully crispy and then lifted out of the wok (try to let the oil in the wok). In the meantime, pour boiling water over the rice noodles in a bowl and let them stand for 5 minutes. Then sweat all the vegetables (3-5 minutes). The vegetables should stay crisp.
3. Drain the rice noodles and add. Then add the soy sauce and the finished turkey meat. Season everything to taste and serve.