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Ингредиенты
- Vegetable oil for deep frying
- 6 Tbsp. Plain flour
- 1 pch grnd ginger
- 1 tsp Bicarbonate of soda
- 1 tsp Soy sauce, plus 1 tbsp
- 1 Tbsp. White wine vinegar
- 1 x Freedom food turkey breast steak, about 175 g/6oz, cut into thin strips
- 1 x Lime, juice of
- 1 tsp Soft brown sugar
- 1 x Dry cherry chilli, minced
- 1 tsp Sesame oil *NOODLE PANCAKE WITH BRAISED VEGETABLES***
- 1 bn Salad onions
- 200 gm Baby sweetcorn and mangetout
- 250 gm Fresh thread noodles
- 1 Tbsp. Vegetable oil
- 125 ml White wine
- 4 Tbsp. Soy sauce
- 1/2 x Vegetable stock cube
- 1 x Dry cherry chilli, minced Salt and pepper
Инструкции
- 1 For the Turkey Tempura and Dipping Sauce: Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl with the ginger and bicarbonate of soda.
- 2 Whisk in a dash of soy sauce and sufficient cool water to make a smooth batter, then stir in the white wine vinegar.
- 3 Dip the turkey strips in batter and deep fry till cooked through and golden. Drain on kitchen paper.
- 4 For the Dipping Sauce: Mix 1 tbsp soy sauce, lime juice, soft brown sugar, chilli and sesame oil and pour into a small bowl. Arrange turkey tempura on a plate and serve with dipping sauce.
- 5 For the Noodle Pancake with Braised Vegetables: Cut 2 spring onions and the mangetout lengthways into thin strips. Cut the remaining spring onions and baby sweetcorn on an angle into slices.
- 6 Cook the noodles according to the instructions and drain well. Heat the oil in a frying pan.
- 7 Add in the noodles and arrange into a fairly thick flat layer. Cook till golden on the base. Turn over and cook the other side till golden brown.
- 8 Heat the white wine in a pan with 50ml/2fl ounce boiling water, soy sauce, stock cube and chilli and bring to a simmer.
- 9 Add in the sliced spring onions and baby sweetcorn and cook till tender, adding the sliced mangetout towards the end of the cooking time. Remove the vegetables with a slotted spoon and drain.
- 10 Slide the noodle pancake onto a plate, top with the braised vegetables. and garnish with the spring onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 2 servings | |
| Calories 255 | |
| Calories from Fat 83 | 33% |
| Total Fat 9.36g | 12% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2823mg | 118% |
| Potassium 199mg | 6% |
| Total Carbs 27.69g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.68g | 2% |
| Protein 4.86g | 8% |
