Noodles with turkey and vegetables in coconut-peanut sauce
6 servings
60 minutes
Noodles with turkey and vegetables in coconut-peanut sauce is a refined dish of European cuisine that combines Asian flavor notes. Tender turkey meat infused with curry aromas is fried to a golden crust and then combined with crunchy vegetables, creating a harmony of textures. The key element is the coconut-peanut sauce, which gives the dish a creamy consistency and rich nutty-tropical flavor. Fresh noodles absorb the intense aromas, making each forkful an unforgettable pleasure. This dish is perfect for those who love exotic yet comforting flavor combinations, complementing both everyday meals and special dinners with loved ones.
1
Cut the turkey escalopes into thin strips.
- Turkey escalope: 4 pieces
2
Heat vegetable oil in a wok and brown the turkey for 5 minutes until golden. Then add curry paste, diced pepper, and shredded cabbage. Stir-fry for 5 minutes until the vegetables start to soften.
- Vegetable oil: 1 tablespoon
- Turkey escalope: 4 pieces
- Green curry paste: 1 tablespoon
- Red sweet pepper: 1 piece
- Kale (leaf cabbage): 0.5 bunch
3
In a bowl, mix peanut butter and coconut milk. Add the mixture to the wok with green peas and noodles. Cover and cook for another 5 minutes until the vegetables are soft and the turkey is cooked. Season with salt and pepper to taste.
- Peanut butter: 3 tablespoons
- Coconut milk: 400 ml
- Green peas: 250 g
- Fresh wok noodles: 300 g
- Turkey escalope: 4 pieces
- Kale (leaf cabbage): 0.5 bunch
- Green curry paste: 1 tablespoon
