Pepper and turkey goulash

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the peppers onto a small baking tray and roast for 25 minutes. Cool in a sealed plastic bag. Discard the stalks, seeds and skin and cut the peppers into thin strips. Set aside.
2. Cut the turkey into 1cm strips. Heat a
3. non-stick pan over a high heat and spray with 6 squirts of oil. Add half the turkey and brown for 2 minutes. Drain on kitchen paper. Repeat.
4. Spray the pan with 6 more squirts of oil, add the onion and cook for 5 minutes, until soft and lightly golden. Add the vinegar and cook for a minute, until almost evaporated.
5. Stir in the paprika and cook for 1 minute. Add the tomatoes and stock and simmer for 10 minutes, until reduced and thickened. Take the pan off the heat to cool very slightly.
6. Meanwhile, cook the noodles according to packet instructions, until al dente. Mix the yogurt with the cornflour until smooth. Gradually beat into the sauce, then return the pan to the heat and simmer for 1-2 minutes. Stir in the turkey and the peppers and simmer for 2 minutes. Season.
7. Scatter over the parsley and serve the goulash on the cooked noodles.