Description
Zarte Putenstreifen, knackiges Gemüse und seidige Eiernudeln vereinen sich in cremiger Kokosmilch mit feurig-aromatischer Currypaste – ein bunter Genuss, der mit leuchtenden Farben und exotischem Duft verführt.
Ingredients
Scale
- 500 g turkey meat, cut into strips
- 100 g Chinese egg noodles, quick-cooking
- 1 can unsweetened coconut milk
- 1 head of broccoli
- 2 large carrots
- 10 snow peas
- 1 red bell pepper
- Red curry paste
- Salt and pepper
- Vegetable broth
- Sugar
Instructions
- Start by preparing all the vegetables. Wash the broccoli thoroughly, then cut the florets from the stem and divide them into bite-sized pieces. Wash and peel the carrots, then cut them into thin strips or matchsticks. Wash the snow peas and cut them in half. Wash the red bell pepper, remove the seeds and stem, and cut it into thin strips.
- Bring a large pot of salted water to a boil. Add the quick-cooking Chinese egg noodles and cook them according to the package instructions, usually for 3-5 minutes, until they are just tender. Drain the noodles and set them aside.
- Fill another large pot with water and bring it to a boil. Working in batches, blanch the broccoli florets, carrot strips, and snow pea halves separately for 1-2 minutes each. They should be just tender but still crisp. After blanching, immediately transfer each batch to a bowl of ice water to stop the cooking and preserve their bright color. Drain and set aside.
- Heat a large non-stick frying pan or wok over medium-high heat. Add a splash of oil, then add the red bell pepper strips. Stir-fry for 2-3 minutes until just softened and slightly caramelized. Remove the bell pepper from the pan and set aside.
- In the same pan, add a little more oil if necessary and increase the heat to high. Add the turkey strips in a single layer and fry for 3-4 minutes, stirring occasionally, until they are golden brown and cooked through.
- Reduce the heat to medium. Add the blanched broccoli, carrots, and snow peas to the pan with the turkey. Stir everything together gently to combine, and cook for 2-3 minutes to heat the vegetables through.
- Return the sautéed red bell pepper strips to the pan. Add the cooked egg noodles and toss everything together so the noodles are well mixed with the meat and vegetables.
- Pour in the can of unsweetened coconut milk and stir to combine. Add 1-2 teaspoons of red curry paste (or to taste), and stir well to distribute the flavor. If the mixture is too thick, add a splash of vegetable broth to reach your desired consistency.
- Season the stir-fry with salt, pepper, and a pinch of sugar to balance the flavors. Taste and adjust seasoning as needed, adding more curry paste for heat, or more broth for a saucier texture.
- Let the entire mixture simmer for 2-3 minutes, stirring gently, until everything is hot and the flavors are well combined. Serve the Asia stir-fry hot, garnished with fresh herbs or chopped spring onions if desired.
Notes
For extra flavor, you can add fresh ginger or garlic when frying the turkey. Adjust the amount of curry paste to control the spice level. You can substitute chicken or tofu for turkey if you prefer a different protein. Serve with fresh lime wedges for a zesty finish.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
