Dreadies Lemon Pepper – Coriander Turkey with Vegetables and Fried Mie Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g turkey meat, sliced
- 150 g red pepper (s), diced
- 80 g leek, cut into rins, rouhly chopped
- 50 g carrot (s), cut julienne
- 50 g bean sprouts
- 1 chilli pepper (s), red, Thai, pitted, finely chopped
- 180 g pasta (mie)
- Oil, (peanut oil)
- Lemon pepper
- salt
- 1 pinch (s) sugar
- Coriander, ground
- Chili flakes
- 1 teaspoon spice mix, (5 spices)
- 0.5 ½ bulb garlic, Chinese, finely chopped
- 1 cm ginger, fresh, grated
- 4 dashes vinegar (rice vinegar), brown
- 3 tablespoon soy sauce, Chinese
- 1 tablespoon sauce (HoiSin-)
- 50 ml water
- Coriander greens, for garnish
Print Recipe
Pin Recipe Instructions
- Rinse the turkey strips under cold water and pat dry. Rub with plenty of lemon pepper, a little salt and properly ground coriander.
- Bring the water to the boil with a little salt and add the Mie noodles. Take the pot off the stove and soak the pasta for about 4-5 minutes and then drain well.
- Meanwhile, heat the oil in the wok and fry the meat until crispy.
- Then add the vegetables and fry them. Add the vinegar, garlic and ginger. Season with spices and sauces, pour in water and season to taste, keep warm.
- Heat some more oil in the wok and fry the drained noodles. Sprinkle with freshly ground chilli flakes and serve with meat and vegetables.
- TIP:
- - If you like, you can of course also add bamboo. It should also taste good with broccoli and mushrooms.
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