Summary

Ingredients

• 5 cl sherry, dry (Fino)
• 3 tablespoon soy sauce
• 4 teaspoons curry
• 1 teaspoon cornstarch
• 1 teaspoon cane sugar, brown
• 400 g turkey breast
• 2 spring onion (s)
• 200 g carrot (s)
• 200 g peas, frozen
• salt
• 250 g Chinese e noodles
• 6 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. Mix the sherry with 2 tablespoons of soy sauce, 1 teaspoon of curry, starch and sugar. Rub the turkey breast, cut into 1 cm thick strips and leave to stand in the marinade for 30 minutes.
2. Clean the spring onions, peel the carrots and cut both into fine slices. Let the peas thaw. Cook the pasta in salted water flavored with 2 teaspoons of curry as indicated on the package.
3. Fry the vegetables in a wok with 3 tablespoons of oil, season with salt and sauté with the rest of the curry and the remaining soy sauce until firm to the bite. Drain the pasta, fry in it, season and keep warm.
4. Pat the meat dry and fry in the remaining oil for 30 seconds, season and serve on the pasta.