turkey stir-fry, chinese cabbage, red pepper, sesame and egg noodles
Vegetables and Fruits, Risotto, Pasta and Rice, Poultry
A nice marriage of flavor between Quebec turkey and an Asian inspired stir-fry with fresh vegetables.
IngredientsRecipe for 4 persons
Preparation time: 30 min
Cut the turkey breast in 2 lengthwise, then slice each half into strips. Set aside in the fridge. Remove the seeds from the red peppers and then cut into thin strips. Peel and slice the onions. Clean and slice the cabbage. Peel the carrots and cut into matchsticks. Blanch the carrot sticks very briefly in salted boiling water, making sure they retain some crunch. Pass under cold water to stop them from over cooking.
Cut the green onion diagonally as a garnish.
- Turkey and sauce
Cooking the sauce
In a sauce pot, heat the soya sauce and honey. Add the lemon juice, sesame oil and season with pepper. Set aside.
Cooking the turkey
In a hot wok with oil, sear the turkey strips. Once close to done, add the sauce. Once cooked through, transfer to a bowl and set aside.
Cooking the vegetables
In the same wok, with oil, sweat the onions. Once cooked or translucid, add the pepper. Cook for 2-3 minutes and then add the garlic and cabbage. Add the carrots.
Combine the turkey, sauce and vegetables in the wok, add the sesame seeds and green onion.
In a large pot of salted boiling water, cook the noodles for the time indicated on the package. Strain.
Cook the noodles at the last minute before serving to avoid them sticking together or overcooking.
In a flat plate or bowl, place the noodles at the bottom. Place the turkey on top of the vegetables and garnish with fresh cilantro.
You can use any kind of noodles that please you, ideally Asian style otherwise feel free to use egg noodles.