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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