Glass noodles with vegetables and turkey

Straightforward to make; the main thing is to cut everything into matchsticks. The noodles can be varied — buckwheat noodles work well too.

4 servings

Ingredients

• turkey (or chicken) fillet — 500 g
• onion — 1
• garlic — 3 cloves
• carrot — 1
• pepper — 1
• courgette — 1/2
• soy sauce — to taste
• olive oil — 30 ml
• glass noodles — 4 portions
• parsley and sesame seeds — to serve

Method

1. Cut the fillet into strips and marinate it in soy sauce. Cut the vegetables into strips of roughly the same length and thickness. Crush and chop the garlic.
2. Add oil to the pan and fry the onion and garlic until golden.
3. Add the fillet and fry until almost done. Add the carrot and pepper and cook for 3–5 minutes.
4. Cover the noodles with boiling water for 7–8 minutes, then drain.
5. Add the courgette to the pan last, along with the soy sauce. Salt if needed. Cook for 3 minutes.
6. Add the noodles and toss so that they take up the juices from the meat and vegetables. Add more soy sauce to taste.
7. Serve scattered with fresh herbs and sesame seeds.