Curried Turkey In A Noodle Nest
- 1/2 pound boneless turkey breast cut thin slices
- 1 tablespon soy sauce
- 1 tablespoon dry sherry
- 1/2 teaspoon sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
- 2 teaspoons curry powder
- 2 teaspoons cornstarch
- 1/4 teaspoon Chinese five-spice powder
- NOODLE BASKET:
- 1/2 pound fresh egg noodles
- 2 tablespoons beaten egg
- 1 1/2 tablespoons oil
- 1 tablespoon cornstarch
- 1 pinch salt
- Vegetable cooking spray
- 2 tablespoons vegetable oil
- 1 teaspoon minced ginger
- 2 celery stalks thinly sliced
- 1 small red bell pepper seeded, and diagonally cut into 1/2" pieces
- 2 ounces sugar 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 chicken broth
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.