Yield: 4 servings
|250 grams||Thread noodles; (8oz)|
|2 tablespoons||Sunflower oil|
|375 grams||Turkey breasts; battened out|
|\N \N||; between two pieces|
|\N \N||; of cling film|
|\N \N||; (12oz)|
|1 \N||Onion; sliced|
|2 \N||Cloves garlic; finely chopped|
|1 \N||Red pepper; deseeded and finely|
|\N \N||; sliced|
|40 grams||Shiitaki mushrooms; rehydrated as per|
|\N \N||; the pack|
|\N \N||; instructions (1|
|\N \N||; 1/2oz)|
|1 \N||250 gram pac baby spinach leaves|
|2 tablespoons||Soy sauce|
|1 teaspoon||Sesame oil|
|\N \N||Salt and freshly ground black pepper|
Cook the noodles as per the pack instructions, then drain thoroughly and set aside to keep warm.
Heat the oil in a large frying pan and cook the turkey breasts for 3 minutes. Remove from the pan and keep warm.
Add 1 tablespoon of oil to the pan and stir-fry the onions, garlic, red pepper and mushrooms for 2-3 minutes.
Blend together the sherry and cornflour then add slowly to the pan, stirring gently.
Return the turkey to the pan, along with the spinach and cook gently until the spinach wilts, approximately 7-8 minutes, then add the soy sauce.
Combine the noodles with the sesame oil and add to the turkey mixture before serving.
Converted by MC_Buster.
NOTES : A light refreshing dish with overtures of the Orient.
Converted by MM_Buster v2.0l.