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Curried Turkey In A Noodle Nest

Here's a garnish that's not just for show. After you savor the curried turkey, break the lacy noodle nest apart and nibble on the pieces.

Type: Poultry, Turkey
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozBoneless turkey breast - cut thin slices
  Marinade
1   Tablespon soy sauce
1 tablespoon 15mlDry sherry
1/2 teaspoon 2.5mlSugar
  Sauce
1/4 cup 59mlChicken broth
1 tablespoon 15mlSoy sauce
1 teaspoon 5mlChili paste
2 teaspoons 10mlCurry powder
2 teaspoons 10mlCornstarch
1/4 teaspoon 1.3mlChinese five-spice powder
  Noodle Basket
1/2 lb 227g / 8ozFresh egg noodles
2 tablespoons 30mlBeaten egg
1 1/2 tablespoons 22mlOil
1 tablespoon 15mlCornstarch
1   Salt
  Cooking
  Vegetable cooking spray
2 tablespoons 30mlVegetable oil
1 teaspoon 5mlMinced ginger
2   Celery stalks - thinly sliced
1   Red bell pepper - seeded, and (small)
  Diagonally cut into 1/2" pieces
2 oz 56gSugar snap peas or
  Chinese pea pods - ends, and
  Strings removed
2   Green onions, including tops - cut diagonally
  Into 1 1/2" pieces
1/4 cup 59mlChicken broth

Recipe Instructions

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.

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 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.

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 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. Dried noodles and brands labeled "ready cooked" are not sticky enough to hold the nest together.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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