Noodle Wok with Vegetables, Turkey Meat

A great pasta dish for any occasion:

Cook the pasta in enough boiling hot salted water until just al dente. Drain, rinse when cool and drain well.

Dry the turkey cutlets and cut them into small cubes. Peel and chop the ginger root. Clean the spring onions, cut green and white parts separately into fine rings.

Rinse and clean the snow peas, cut in half crosswise as you like. Clean the carrots as well and cut off slices about 1/2 cm thick.

Heat the wok dry. Pour in both kinds of oil, get hot and fry all prepared ingredients except noodles and green spring onion rings, also the king prawns, in it while turning at high temperature.

After 6 min, stir in noodles, soy sauce, fish sauce and lime juice. Stir-fry for another 6 min.

Season strongly with salt and freshly ground pepper and thicken to taste with a tiny bit of cornstarch (mix a little cornstarch with a little cold water and stir into the stir-fry allsorts). Last, fold in some of the green scallion rings. Portion the noodle wok, sprinkle with the remaining onion rings and arrange the king prawns decoratively.

Tips: If you don’t have a wok, you can of course cook this dish just as well in a frying pan – it should be as large as possible so that you can turn the contents of the pan over just as extensively during the braising. D

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