Turkey – Vegetables – Peanut Wok
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g turkey breast
- 4 carrot (s)
- 2 bell peppers, red and yellow
- 200 g mushrooms, fresh
- 4 tablespoon peanut butter or peanut sauce
- Oil (peanut oil)
- Oil (sesame oil)
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon spice mix (tandoori masala)
- 0.5 teaspoon ½ cumin
- salt
- pepper
- 400 g noodles (Mie noodles), thin
Print Recipe
Pin Recipe Instructions
- Cook Mie noodles briefly until firm to the bite according to the instructions on the packet, then drizzle with sesame oil and mix well so that the noodles do not stick together. Cut turkey breast into thin strips, carrots and mushrooms into thin slices and paprika into strips and prepare separately.
- Heat the peanut oil in a wok or pan and gradually fry the turkey strips in it, season with salt and pepper, remove. In the remaining oil - if necessary, add a little more - fry the carrots and peppers for 2-3 minutes while stirring, then add the mushrooms and cook for another 1-2 minutes.
- Add the meat again, season with cayenne pepper, tandoori masala and cumin and refine with a few drops of sesame oil, season with salt. Add the peanut butter and let it melt, briefly heat the peanut sauce. Put the noodles in the pan or wok, mix with the meat and vegetables and heat them up briefly.
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