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
rice wine (or sherry)
salt and pepper
dried egg noodles
oil (canola or vegetable works best)
spring onions, sliced
peeled carrots, sliced into thin strips
fresh coriander (for garnish)
In This Recipe
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).
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).
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.