Curried Turkey In A Noodle Nest Recipe
Ingredients
| Marinade | ||
| Soy sauce | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| 1/2 pound boneless turkey breast, in thin slices | ||
| Chicken broth | 1/4 Cup (16 tbs) (Sauce) | |
| Soy sauce | 1 Tablespoon (Sauce) | |
| Chili paste | 1 Teaspoon (Sauce) | |
| Curry powder | 2 Teaspoon (Sauce) | |
| Cornstarch | 2 Teaspoon (Sauce) | |
| Spice | 1/4 Teaspoon (Sauce) | |
| Noodle Basket | ||
| Egg noodles | 1/2 pound (Sauce) | |
| Egg | 2 Tablespoon, beaten (Sauce) | |
| Oil | 1 1/2 Tablespoon (Sauce) | |
| Cornstarch | 1 Tablespoon (Sauce) | |
| Salt | 1 Pinch (Sauce) | |
| Vegetable cooking spray | ||
| Vegetable oil | 2 Tablespoon (Sauce) | |
| Ginger | 1 Teaspoon, minced (Sauce) | |
| Celery stalks | 2 , thinly sliced (Sauce) | |
| 1 small red bell pepper, seeded and cut diagonally into 1/4-inch pieces | ||
| 2 ounces sugar snap peas or Chinese pea pods, ends and strings removed | ||
| 2 green onions (including tops), cut diagonally into 1 1/2-inch pieces | ||
Directions
1. Combine the marinade ingredients in a small bowl. Add the turkey and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in a small bowl.
2. Preheat the oven to 375°. Cook the noodles according to package instructions. Drain, rinse lightly, and drain again. Place the remaining noodle basket ingredients in a large bowl and mix well. Add the noodles and toss until evenly coated. Line a cookie sheet with parchment paper. Spray the outside of a flat-bottomed strainer basket or sieve (6 to 7 inches in diameter and 3 inches deep) with vegetable cooking spray. Place the strainer, open side down, on the lined cookie sheet. Arrange the noodles in a lace-like pattern over the bottom and around the sides of the strainer. Bake until golden brown and crispy, 15 to 20 minutes. Let stand until cool, then gently remove and place on a serving plate.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger, and cook, stirring, until fragrant, about 10 seconds. Add the turkey, and stir-fry until no longer pink, about 2 minutes. Remove the turkey from the wok. Add the celery, bell pepper, peas, green onions, and broth, and stir to mix well. Cover and cook for 1 minute or until the vegetables are crisp-tender. Return the turkey to the pan. Stir the sauce to recombine, add it to the pan, and cook, stirring, until the sauce boils and thickens. Spoon the turkey mixture into the nest.
2. Preheat the oven to 375°. Cook the noodles according to package instructions. Drain, rinse lightly, and drain again. Place the remaining noodle basket ingredients in a large bowl and mix well. Add the noodles and toss until evenly coated. Line a cookie sheet with parchment paper. Spray the outside of a flat-bottomed strainer basket or sieve (6 to 7 inches in diameter and 3 inches deep) with vegetable cooking spray. Place the strainer, open side down, on the lined cookie sheet. Arrange the noodles in a lace-like pattern over the bottom and around the sides of the strainer. Bake until golden brown and crispy, 15 to 20 minutes. Let stand until cool, then gently remove and place on a serving plate.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger, and cook, stirring, until fragrant, about 10 seconds. Add the turkey, and stir-fry until no longer pink, about 2 minutes. Remove the turkey from the wok. Add the celery, bell pepper, peas, green onions, and broth, and stir to mix well. Cover and cook for 1 minute or until the vegetables are crisp-tender. Return the turkey to the pan. Stir the sauce to recombine, add it to the pan, and cook, stirring, until the sauce boils and thickens. Spoon the turkey mixture into the nest.
Chef
