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Ingredientes
- 1/2 lb boneless turkey breast cut thin slices
- 1 x tablespon soy sauce
- 1 Tbsp. dry sherry
- 1/2 tsp sugar
- 1/4 c. chicken broth
- 1 Tbsp. soy sauce
- 1 tsp chili paste
- 2 tsp curry pwdr
- 2 tsp cornstarch
- 1/4 tsp Chinese five-spice pwdr
- 1/2 lb fresh egg noodles
- 2 Tbsp. beaten egg
- 1 1/2 Tbsp. oil
- 1 Tbsp. cornstarch
- 1 pch salt Vegetable cooking spray
- 2 Tbsp. vegetable oil
- 1 tsp chopped ginger
- 2 x celery stalks thinly sliced
- 1 sm red bell pepper seeded, and diagonally cut into 1/2" pcs
- 2 ounce sugar snap peas or possibly Chinese pea pods ends, and strings removed
- 2 x green onions, including tops cut diagonally into 1 1/2" pcs
- 1/4 c. chicken broth
Direcciones
- Combine the marinade ingredients in a small bowl. Add in the turkey and stir to coat. Set aside for 30 min. Combine the sauce ingredients in a small bowl.
- Preheat the oven to 375 degrees. 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 in the noodles and toss till proportionately coated. Line a cookie sheet with parchment paper. Spray the outside of a flat-bottomed strainer basket or possibly 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 till golden and crispy, 15 to 20 min. Let stand till cold, then gently remove and place on a serving plate.
- Place a wok or possibly wide frying pan over high heat till warm. Add in the vegetable oil, swirling to coat the sides. Add in the ginger, and cook, stirring, till fragrant, about 10 seconds. Add in the turkey, and stir-fry till no longer pink, about 2 min. Remove the turkey from the wok. Add in the celery, bell pepper, peas, green onions, and broth, and stir to mix well. Cover and cook for 1 minute or possibly till the vegetables are crisp-tender. Return the turkey to the pan. Stir the sauce to recombine, add in it to the pan, and cook, stirring, till the sauce boils and thickens. Spoon the turkey mix in to the nest.
- This recipe yields 4 servings.
- Tip: The traditional noodle nest is deep-fried. Because this baked version is more fragile, it is important to make it only from Chinese-style fresh egg noodles. Dry noodles and brands labeled "ready cooked" are not sticky sufficient to hold the nest together.
- Comments: Here's a garnish which's not just for show. After you savor the curried turkey, break the lacy noodle nest apart and nibble on the pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 167 | 36% |
| Total Fat 18.96g | 24% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.34g | |
| Cholesterol 109mg | 36% |
| Sodium 391mg | 16% |
| Potassium 479mg | 14% |
| Total Carbs 48.86g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.86g | 3% |
| Protein 21.57g | 35% |
