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🍝 Turkey Strips with Asian Noodles

427 kcal · 30 min · 4 servings

Ingredients

• 250 g turkey breast fillet
• 3 tbsp soy sauce
• 1 tbsp sherry
• 1 tsp cornstarch
• 1 tsp sesame oil
• chili sauce
• 1 piece fresh ginger (walnut-sized)
• 300 g chard
• 1 red bell pepper
• 200 g small papaya (1 small papaya)
• 100 g palm hearts (can)
• 200 g Chinese egg noodles
• salt
• 1 onion
• 2 garlic cloves
• 3 tbsp oil
• coriander leaves (for garnishing)
• 100 g palm hearts (can)

Instructions

1. 1. Cut the turkey meat into thin strips.
2. 2. Mix one tablespoon of soy sauce, sherry, cornstarch, and sesame oil in a small bowl.
3. 3. Stir in a little chili sauce and combine it with the meat strips.
4. 4. Let the marinade sit for a moment.
5. 5. Cook the noodles according to the package instructions until al dente.
6. 6. Drain the noodles and rinse with cold water to stop cooking.
7. 7. Let them drain well.
8. 8. Peel the onion, garlic, and ginger.
9. 9. Chop them finely.
10. 10. Wash the chard.
11. 11. Remove the tough stem ends.
12. 12. Cut the stems into small wedges.
13. 13. Cut the leaves into strips.
14. 14. Wash the bell pepper.
15. 15. Remove the core.
16. 16. Quarter it.
17. 17. Cut it into strips.
18. 18. Peel the papaya.
19. 19. Halve it.
20. 20. Remove the seeds.
21. 21. Slice it.
22. 22. Slice the palm hearts.
23. 23. Heat a wok or a high-sided pan.
24. 24. Add the oil.
25. 25. Sauté the turkey strips briefly while stirring constantly.
26. 26. Add the onions, garlic, and ginger.
27. 27. Sauté everything while stirring for about 1 minute.
28. 28. Stir in the chard, papaya, bell pepper, and palm hearts.
29. 29. Cook for another 2 to 3 minutes.
30. 30. Season the mixture with the remaining soy sauce.
31. 31. Fold in the noodles.
32. 32. Heat them through.
33. 33. Fill the noodles into small serving bowls.
34. 34. Garnish with fresh coriander leaves if desired.

Nutrition per serving

• kcal: 427
• Protein: 27 g · Fett/Fat: 12 g · Carbs: 50 g