Buckwheat noodles in curry sauce with turkey and coconut milk

2 servings

25 minutes

Buckwheat noodles in curry sauce with turkey and coconut milk is an exquisite dish of Japanese cuisine that combines the spiciness of spices and the tenderness of coconut milk. Buckwheat noodles, with their subtle nutty flavor, harmoniously pair with tender turkey, aromatic spices, and fresh vegetables. The recipe's origins trace back to Asian traditions where curry and coconut milk create wonderfully rich sauces. Spicy chili flakes add a hint of heat while ginger and garlic reveal depth of flavor. Served hot and infused with the aroma of spices and the softness of coconut milk, it is an ideal choice for those who appreciate harmony in flavors. This dish offers warming pleasure suitable for both a cozy dinner and an exquisite gastronomic experience.

Energy value per serving

• Calories: 487.7
• Proteins: 28.9g
• Fats: 17.5g
• Carbohydrates: 54.6g

Ingredients

• Buckwheat noodles: 100 g
• Turkey breast fillet: 150 g
• Chinese cabbage: 150 g
• Sesame oil: 2 tsp
• Coconut milk: 80 ml
• Tomato paste: 1 tbsp
• Chili pepper flakes: 0.5 tsp
• Curry: pinch
• Pickled ginger: 10 g
• Green onions: 2 stem
• Garlic: 2 head
• Soy sauce: 2 tbsp

Cooking steps

1. Cook 100 grams of noodles according to the package instructions. Place in boiling salted water and cook for 3 minutes. Then rinse with cold water and season with 1 tsp of sesame oil — this will prevent sticking.

   Required ingredients:

   • Buckwheat noodles: 100 g
   • Sesame oil: 2 teaspoons

2. While the noodles are boiling, prepare the ingredients for frying: chop the cabbage into pieces, crush the garlic with the side of a knife and slice it thinly. Also finely chop the ginger. Cut the green onion coarsely. Chop the turkey fillet into medium pieces, about 2 cm.

   Required ingredients:

   • Chinese cabbage: 150 g
   • Garlic: 2 heads
   • Pickled ginger: 10 g
   • Green onions: 2 stems
   • Turkey breast fillet: 150 g

3. Heat sesame oil in a pan, add chili flakes and garlic, season with curry. Sauté over medium heat for about 30 seconds until a strong spicy aroma develops.

   Required ingredients:

   • Sesame oil: 2 teaspoons
   • Chili pepper flakes: 0.5 teaspoon
   • Garlic: 2 heads
   • Curry:  pinch

4. Put pieces of turkey in the pan and let them brown slightly on all sides.

   Required ingredients:

   • Turkey breast fillet: 150 g

5. Add vegetables to the pan: cabbage, green onion, ginger. Sauté with the turkey for a couple of minutes.

   Required ingredients:

   • Chinese cabbage: 150 g
   • Green onions: 2 stems
   • Pickled ginger: 10 g

6. While the vegetables are lightly sautéing and softening, mix a spoon of tomato paste and soy sauce in 100 ml of hot water and pour it into the pan while stirring. You can add water, sauce, and paste separately if you prefer. Simmer everything in the sauce for about 3-5 minutes until the turkey is cooked. There's no need to simmer for long; breast meat is quite tender.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Soy sauce: 2 tablespoons

7. Turn off the heat and add coconut milk. Stir the sauce thoroughly until smooth. At this point, you can taste it: you may need to add a pinch of salt (if the soy sauce is not salty enough).

   Required ingredients:

   • Coconut milk: 80 ml

8. Add noodles to the pan and stir quickly. Serve immediately.

   Required ingredients:

   • Buckwheat noodles: 100 g