Pasta stir fry with velvet turkey

2 servings

Ingredients

Quantity Ingredient
250 grams Conchigille pasta shells
1 Turkey breast
1 Egg white
1 teaspoon Cornflour
2 Chicken stock cubes
1 tablespoon Oil
1 Orange; peeled and
; segmented
3 Tomatoes; halved
1 drop Sesame oil
1 teaspoon Honey
2 teaspoons Soy sauce
100 grams Beansprouts
1 Handful chopped coriander
Salt and pepper

Directions

1 Cook the pasta shells in plenty of boiling water. Drain. In a bowl, whisk the egg white with a splash of soy sauce or pinch salt and the cornflour.

2 Cut the turkey breast into strips, and coat in the mixture. Bring 1½ pints water to the boil, add the stock cubes and stir to dissolve.

3 Add the turkey, cooking for two minutes. Remove with a slotted spoon and drain on kitchen paper. Heat 1 tbsp oil in a wok, add the cooked pasta, orange segments, tomatoes and heat through.

4 Add the sesame oil, honey and 1 tsp soy sauce. Finally add the beansprouts, turkey strips and coriander. Season and serve.

Converted by MC_Buster.

Per serving: 1930 Calories (kcal); 87g Total Fat; (41% calories from fat); 252g Protein; 20g Carbohydrate; 736mg Cholesterol; 1055mg Sodium Food Exchanges: 0 Grain(Starch); 35 ½ Lean Meat; 2 Vegetable; ½ Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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