Stir-Fried Egg Noodles with Turkey and Vegetables
- 2 bunches scallions
- 2 red Bell pepper
- 175 grams Baby corn cob
- ½ red chile pepper
- 2 garlic
- 2 turkey breasts (300 g, skinless, boneless)
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1 teaspoon Dayong (Chinese spice mix)
- 200 grams Chinese Egg noodle
- Sesame seeds (1 tsp or more)
- Black cumin seeds 1 tsp or more)
For the noodles: Rinse the scallions and cut into pieces. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and cut into bite-size pieces. Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and finely chop. Peel and finely chop the garlic. Thinly slice the turkey breasts.
Cook the egg noodles in a pot of boiling salted water, according to the package directions. Drain and keep warm.
Heat 1 tablespoon oil in a skillet. Add the turkey and cook until golden. Remove and set aside. Add the garlic and chile pepper, and cook until fragrant. Add the baby corn and cook for 2 minutes. Add the scallions and bell peppers, and cook for 2 minutes. Stir in the turkey, and season with the soy sauce and Dayong. Cook until heated through, about 1 minute.
For serving: Serve the noodles in a bowl garnished with the sesame seeds and black cumin.