Turkey Singapore noodles
Fixings
200g rice noodle
2 tsp sesame oil
2 eggs, beaten
1 tbsp vegetable oil
2 garlic cloves, squashed
thumb-sized piece ginger, minced
1 red stew, slashed
2 red peppers, deseeded and cut - in addition to any vegetables you have left over from Christmas that work in a pan fried food (destroyed carrots, peas, mushrooms, and so forth)
200g beansprout
6 spring onions, finely cut
250g/9oz extra turkey meat, destroyed
140g extra ham, diced
3 tbsp Madras curry powder or glue
1 tsp turmeric
2 tbsp soy sauce, in addition to extra to serve
2 tsp dry sherry
sprinkling of sugar
coriander twigs and cut bean stew, to serve
Strategy
Absorb the noodles bubbling water until delicate, then, at that point, channel and throw in 1 tsp of the sesame oil.
Beat the eggs with the remainder of the sesame oil and some flavoring.
Heat a large portion of the vegetable oil in a wok and pour in the eggs to make a level omelet. Cook on one side, then, at that point, flip over, cook the entire way through and move to a plate.
Put the wok back on the hotness with the remainder of the oil and immediately fry the garlic, ginger and bean stew. Add every one of the vegetables to the wok, fry for 1 min more, then add the turkey and ham.
Tip the noodles into the container and mix through the curry powder, turmeric, soy, Sherry and sugar.
Cook everything together for 1-2 mins, then, at that point, shred the omelet and mix it through the noodles.
Serve the noodles dispersed with coriander branches, cut stew and additional soy sauce. Appreciate it! Baked-shrimp-risotto.
Turkey Singapore noodles VIDEO :
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