Pasta stir fry with velvet turkey
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Conchigille pasta shells |
| 1 | Turkey breast | |
| 1 | Egg white | |
| 1 | teaspoon | Cornflour |
| 2 | Chicken stock cubes | |
| 1 | tablespoon | Oil |
| 1 | Orange; peeled and | |
| ; segmented | ||
| 3 | Tomatoes; halved | |
| 1 | drop | Sesame oil |
| 1 | teaspoon | Honey |
| 2 | teaspoons | Soy sauce |
| 100 | grams | Beansprouts |
| 1 | Handful chopped coriander | |
| Salt and pepper | ||
Directions
1 Cook the pasta shells in plenty of boiling water. Drain. In a bowl, whisk the egg white with a splash of soy sauce or pinch salt and the cornflour.
2 Cut the turkey breast into strips, and coat in the mixture. Bring 1½ pints water to the boil, add the stock cubes and stir to dissolve.
3 Add the turkey, cooking for two minutes. Remove with a slotted spoon and drain on kitchen paper. Heat 1 tbsp oil in a wok, add the cooked pasta, orange segments, tomatoes and heat through.
4 Add the sesame oil, honey and 1 tsp soy sauce. Finally add the beansprouts, turkey strips and coriander. Season and serve.
Converted by MC_Buster.
Per serving: 1930 Calories (kcal); 87g Total Fat; (41% calories from fat); 252g Protein; 20g Carbohydrate; 736mg Cholesterol; 1055mg Sodium Food Exchanges: 0 Grain(Starch); 35 ½ Lean Meat; 2 Vegetable; ½ Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.