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🍽️ Cold Glass Noodle Salad with Turkey Strips

507 kcal · 30 min · 4 servings

Ingredients

• 200 g glass noodles
• salt
• 300 g carrots (3 carrots)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 250 g small Chinese cabbage (0.5 small Chinese cabbage)
• 1 small lemon
• 250 g nectarine (2 nectarines)
• 1 orange
• 250 g yogurt (3.5% fat)
• 10 g ginger (approx. 1 piece)
• 2 sprigs dill
• 60 g sweet mustard (3 tbsp)
• white pepper
• 2 tbsp sesame seeds
• 350 g turkey breast fillet
• 3 tbsp rapeseed oil

Instructions

1. 1. Break the glass noodles into small pieces.
2. 2. Bring water with salt to a boil.
3. 3. Add the noodles to the boiling water.
4. 4. Cook the noodles for three to four minutes.
5. 5. Drain the noodles in a colander.
6. 6. Rinse the noodles under cold water.
7. 7. Let the noodles drain well.
8. 8. Wash the carrots.
9. 9. Remove the ends of the carrots.
10. 10. Peel the carrots.
11. 11. Slice the carrots into very thin rounds.
12. 12. Halve the bell pepper.
13. 13. Remove the core of the bell pepper.
14. 14. Wash the pepper pieces.
15. 15. Dice the bell pepper into fine cubes.
16. 16. Prepare the Chinese cabbage.
17. 17. Wash the Chinese cabbage.
18. 18. Let the Chinese cabbage drain.
19. 19. Cut the Chinese cabbage into very fine strips.
20. 20. Halve the lemon.
21. 21. Squeeze the juice from the lemon.
22. 22. Wash the nectarines.
23. 23. Dry the nectarines.
24. 24. Halve the nectarines.
25. 25. Remove the pits from the nectarines.
26. 26. Cut the nectarine flesh into narrow wedges.
27. 27. Drizzle the nectarines with three tablespoons of lemon juice.
28. 28. Halve the orange.
29. 29. Squeeze the juice from the orange.
30. 30. Put the orange juice into a large salad bowl.
31. 31. Add the yogurt to the bowl.
32. 32. Add one to two tablespoons of lemon juice.
33. 33. Stir the sauce of orange juice, yogurt, and lemon juice well.
34. 34. Peel the ginger.
35. 35. Dice the ginger finely.
36. 36. Wash the dill.
37. 37. Shake the dill dry.
38. 38. Pluck the fine dill tips.
39. 39. Chop the dill finely.
40. 40. Add the ginger to the yogurt sauce.
41. 41. Add the dill to the yogurt sauce.
42. 42. Add the mustard to the sauce.
43. 43. Season the sauce with salt.
44. 44. Season the sauce with pepper.
45. 45. Stir all ingredients for the sauce well.
46. 46. Add the drained noodles to the bowl.
47. 47. Add the nectarines to the bowl.
48. 48. Add the bell pepper cubes to the bowl.
49. 49. Add the carrot slices to the bowl.
50. 50. Add the Chinese cabbage strips to the bowl.
51. 51. Mix everything with the yogurt sauce.
52. 52. Put the sesame seeds on a plate.
53. 53. Rinse the turkey breast fillet.
54. 54. Dry the meat with a cloth.
55. 55. Cut the turkey fillet into strips.
56. 56. Salt the turkey strips.
57. 57. Roll the turkey strips in the sesame seeds.
58. 58. Heat the oil in a non-stick pan.
59. 59. Fry the turkey strips on all sides until golden brown over medium heat.
60. 60. Place the hot turkey strips on the salad.
61. 61. Serve the salad immediately.

Nutrition per serving

• kcal: 507
• Protein: 33 g · Fett/Fat: 19 g · Carbs: 48 g