Freedom fried turkey and orient express vegetables

Yield: 2 servings

Measure Ingredient
\N \N Vegetable oil for deep frying
6 tablespoons Plain flour
1 \N Pinches ground ginger
1 teaspoon Bicarbonate of soda
1 teaspoon Soy sauce; plus 1 tbsp
1 tablespoon White wine vinegar
1 \N Freedom food turkey breast steak; about 175 g/6oz,
\N \N ; cut into thin
\N \N ; strips
1 \N Lime; juice of
1 teaspoon Soft brown sugar
1 \N Dried cherry chilli; chopped
1 teaspoon Sesame oil
1 bunch Salad onions
200 grams Baby sweetcorn and mangetout
250 grams Fresh thread noodles
1 tablespoon Vegetable oil
125 millilitres White wine
4 tablespoons Soy sauce
½ \N Vegetable stock cube
1 \N Dried cherry chilli; chopped
\N \N Salt and pepper


1 For the Turkey Tempura and Dipping Sauce: Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl with the ginger and bicarbonate of soda.

2 Whisk in a dash of soy sauce and enough cold water to make a smooth batter, then stir in the white wine vinegar.

3 Dip the turkey strips in batter and deep fry until cooked through and golden brown. Drain on kitchen paper.

4 For the Dipping Sauce: Mix 1 tbsp soy sauce, lime juice, soft brown sugar, chilli and sesame oil and pour into a small bowl. Arrange turkey tempura on a plate and serve with dipping sauce.

5 For the Noodle Pancake with Braised Vegetables: Cut 2 spring onions and the mangetout lengthways into thin strips. Cut the remaining spring onions and baby sweetcorn on an angle into slices.

6 Cook the noodles according to the instructions and drain well. Heat the oil in a frying pan.

7 Add the noodles and arrange into a fairly thick flat layer. Cook until golden brown on the base. Turn over and cook the other side until golden.

8 Heat the white wine in a pan with 50ml/2fl oz boiling water, soy sauce, stock cube and chilli and bring to a simmer.

9 Add the sliced spring onions and baby sweetcorn and cook until tender, adding the sliced mangetout towards the end of the cooking time. Remove the vegetables with a slotted spoon and drain.

10 Slide the noodle pancake onto a plate, top with the braised vegetables.

and garnish with the spring onion.

Converted by MC_Buster.

Per serving: 155 Calories (kcal); 9g Total Fat; (67% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 2233mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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