Turkey Curry With Soba Noodles Food

TURKEY CURRY WITH SOBA NOODLES

Steps:

• Heat oil in 14 inch fry pan over medium heat. Add turkey and cook until browned on all sides. Remove from pan.
• Add onion and garlic to pan. Cook until onion is soft, about 10 minutes. Add ginger and all the rest of the spices. Cook for about 1 minute.
• Return turkey to pan. Add broth, reduce heat, cover and simmer til meat is no longer pink, about 20 minutes. Remove from heat.
• While turkey is simmering, cook noodles in boiling water until barely tender to bite, drain well. Place in large, shallow serving bowl.
• Stir yogurt into turkey mixture, then pour mixture over noodles. Garnish with cashews.

THAI TURKEY STIR-FRY

Steps:

• Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
• Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.

STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE

Steps:

• In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any undissolved cornstarch add turkey and stir until coated. Cover bowl and place in refrigerator for 30 minutes.
• Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have everything within reach of your wok.
• Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil. Do not drain the water. Bring it back to a boil and turn the heat down so that water is at a bare simmer. Carefully add turkey to the water, stirring so that the pieces don't clump. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander, then on paper towels.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the broth mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined. Serve, garnished with cilantro sprigs if desired.