Udon noodles with turkey

1. Peel the onion, chop it.
2. Heat a frying pan with vegetable oil (30 ml), put the onion and fry it, stirring from time to time.
3. Cut the celery into strips, add to the onion.
4. Chop the Peking cabbage, put it in a frying pan as well.
5. Fry everything together until half cooked (vegetables should be a little harsh). Remove from the heat.
6. Cut the turkey into thin large pieces and chop each one off.
7. Heat the remaining oil in a frying pan. Chop the garlic finely and add it to the oil, wait 10 seconds.
8. Lay out the turkey and fry it over high heat.
9. Sprinkle it with sugar, mix.
10. Pour in the soy sauce, bring the mixture to a boil and add balsamic vinegar. Mix everything together.
11. Keep the pan on fire, evaporating the liquid. The contents of the pan should thicken slightly.
12. Boil the Udon noodles in lightly salted water at this time. Flip it into a colander and hold it under cold water. Allow excess moisture to drain.
13. Add the vegetables to the turkey, stir, and keep everything together on the fire until cooked.
14. Add noodles, mix everything and you can serve the dish to the table.

Bon appetit!