Poultry Asia Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g pasta (rice)
- 300 g turkey breast
- 300 g carrot (s)
- 2 bell peppers, red and yellow
- 3 spring onion (s)
- 1 clove garlic
- 1 piece (s) ginger root, the size a walnut
- 1 chilli pepper (s)
- 4 tablespoon oil (peanut)
- 50 g peanuts, unsalted
- 4 tablespoon soy sauce
- 4 tablespoon lime juice
- 0.5 ½ pot coriander greens
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling water according to the package instructions, rinse with cold water and drain.
- Wash the meat, pat dry and cut into strips. Clean the peppers and spring onions and cut into fine strips / rings. Peel and chop the garlic and ginger. Score the chili pepper lengthways, remove the core and also chop.
- Heat 2 tablespoons of oil in a wok and fry the meat in it, season with salt and pepper and remove. Heat 2 more tablespoons of oil in the frying fat, sauté the garlic, ginger, chilli and peanuts. Fry the carrots, bell peppers and spring onions for about five minutes while stirring. Season with salt, pepper, soy sauce and lime juice.
- Fold in the pasta and meat and heat. Chop the coriander and sprinkle over it.
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