Turkey and Capsicum Noodles

Turkey and Capsicum Noodles

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Turkey and capsicum is gently simmered in a creamy sauce seasoned with paprika, cumin and red wine before being served on noodles.


Serves: 4 

  • 3 tablespoons oil
  • 1 large onion, sliced thinly
  • 2 red capsicums, cut into strips
  • 3 garlic cloves, finely diced
  • 4 turkey filets, total about 400g, cut into small slices
  • 1 tablespoon sweet paprika powder
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 100ml red wine
  • 250ml cream
  • 200ml sour cream
  • 1 pinch salt and pepper
  • 200g noodles
  • 1 sprig parsley, diced

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the oil in a large frying pan over a medium-high heat. Sauté the onions and capsicum until both vegetables are lightly browned.
  2. Add the turkey then season with salt and pepper; cook through.
  3. Add the garlic, paprika and cumin then fry briefly. Add the tomato paste and fry a little longer. Then deglaze with the wine.
  4. Add the cream and the sour cream then simmer for 15-20 over a very low heat.
  5. Meanwhile, cook the noodles according to the packet's instructions.
  6. Season the sauce to taste and sprinkle with parsley before serving on the noodles.

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