Chili Rice Noodles

Ingredients

• 300 g Turkey breast fillet
• Salt
• Pepper
• 2 onions
• 1 Garlic clove
• 100 g green asparagus
• 100 g broccoli
• 10 g ginger (1 piece)
• 0.5 Red chili pepper
• 1 Lime
• 1 tbsp Rapeseed Oil
• 1 tsp Sesame oil
• 200 g wide rice noodles
• 2 stalks Thai basil

Instructions

1. 1.

   Rinse the turkey breast, pat dry with paper towels and cut into strips. Season with salt and pepper.

2. 2.

   Peel and finely dice the onions and garlic.

3. 3.

   Trim the woody ends of the asparagus. Wash and cut into about 4 cm pieces.

4. 4.

   Wash the broccoli and divide into small florets.

5. 5.

   Peel and finely chop the ginger.

6. 6.

   Wash the half chili pepper, deseed it, rinse again if needed, and finely chop.

7. 7.

   Halve the lime and squeeze out the juice.

8. 8.

   Heat rapeseed and sesame oil in a non-stick pan. Cook the turkey strips, turning occasionally, for about 3 minutes over medium heat.

9. 9.

   Add onions, garlic, ginger, chili, broccoli, asparagus, 2 tbsp lime juice and optionally 2–3 tbsp water. Stir and simmer for about 10 minutes.

10. 10.

    While the turkey‑vegetable mixture simmers, place the rice noodles in a large bowl, pour boiling salted water over them according to package instructions, and let soak.

11. 11.

    Drain the noodles and allow them to dry slightly. Season the turkey‑vegetable mix with salt and pepper, then add the noodles. Simmer for another 3 minutes. Serve in bowls or plates.

12. 12.

    Wash the basil, shake off excess water, pluck the leaves, and chop finely. Sprinkle the chili rice noodles with basil before serving.