Curried Turkey In A Noodle Nest

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless turkey breast - cut thin slices
		Marinade
1		Tablespon soy sauce
1 tablespoon	15ml	Dry sherry
1/2 teaspoon	2.5ml	Sugar
		Sauce
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Chili paste
2 teaspoons	10ml	Curry powder
2 teaspoons	10ml	Cornstarch
1/4 teaspoon	1.3ml	Chinese five-spice powder
		Noodle Basket
1/2 lb	227g / 8oz	Fresh egg noodles
2 tablespoons	30ml	Beaten egg
1 1/2 tablespoons	22ml	Oil
1 tablespoon	15ml	Cornstarch
1		Salt
		Cooking
		Vegetable cooking spray
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
2		Celery stalks - thinly sliced
1		Red bell pepper - seeded, and (small)
		Diagonally cut into 1/2" pieces
2 oz	56g	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	59ml	Chicken broth

Recipe Instructions

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.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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