Hoisin Turkey Noodles

By • October 18, 2012 • 1 Comments

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Author Notes: This is an absolutely scrummy dish I make very often, turkey is really an underestimated meat I think. Most people will only eat it once or twice a year at Christmas time/ thanksgiving, but I plan to eat it all year round, because its just as cheap as chicken, it has less fat, and as long as you cook it right, it doesn't end up being dry- which I think is what puts most people off from eating turkey. Throughout this recipe, if you feel that the ingredients are sticking too much to the wok or pan, add a little drizzle more oil and that should loosen it up. Oh and also, bringing in all my stuff I've been learning during my nutrition degree, turkey is very high in an amino acid known as tryptophan, which studies have shown to act as a form of mood elevator within the body- so turkey keeps you happy too, cool ey?Chef_Mel

Serves 2

Sauce

  • 1 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine (or sherry)
  • 1/2 teaspoon turmeric
  • 1 teaspoon lime juice
  • 1 pinch salt and pepper

Noodles

  • 8 ounces dried egg noodles
  • 3 tablespoons oil (canola or vegetable works best)
  • 2 cups cooked turkey
  • 5 spring onions, sliced
  • 1 egg, beaten
  • 1/2 cup peeled carrots, sliced into thin strips
  • 1 cup beansprouts
  • 1/2 cup frozen peas
  • 2 tablespoons fresh coriander (for garnish)
  1. Boil a pan of water. Cook the noodles a minute less than what the packet instructions tell you- about 2 minutes. Drain, refresh under cold water, and mix in a little bit of oil (this helps to stop the noodles from sticking together later).
  2. Mix together all the sauce ingredients, set aside, and make sure you have all the other ingredients prepared and ready to hand. 3. Heat a wok with the oil on a high heat. Add the spring onions and turkey and stir fry for about 3 minutes. Add the egg and cook for 2 minutes (thereby ‘scrambling’ it in the wok).
  3. Add the carrots, peas, bean sprouts, and cook for a further 3 minutes. Add noodles and sauce, and stir fry for 1-2 more minutes, stirring frequently to mix the ingredients well together. Sprinkle the dish with fresh coriander and serve.
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about 2 years ago Celestyyne

Hi Chef Mel, looks like a yummy and flexible stir fry recipe.
What specific brand/type of noodles are you using in the photo? When I go looking for asian egg noodles in a typical grocery they're always much wider and never quite what I want.