Turkey Singapore Noodles

Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  476

• Protein

  36g

• Carbs

  50g

• Fat

  13g

• Saturates

  3g

• Fibre

  4g

• Sugar

  8g

• Salt

  3g

Ingredients

• 200g rice noodles
• 2 tsp sesame oil
• 2 eggs, beaten
• 1 tbsp vegetable oil
• 2 garlic cloves, crushed
• thumb-sized piece ginger, minced
• 1 red chilli, chopped
• 2 red peppers, deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
• 200g beansprouts
• 6 spring onions, finely sliced
• 250g/9oz leftover turkey meat, shredded
• 140g leftover ham, diced
• 3 tbsp Madras curry powder or paste
• 1 tsp turmeric
• 2 tbsp soy sauce, plus extra to serve
• 2 tsp dry sherry
• sprinkling of sugar
• coriander sprigs and sliced chilli, to serve

Directions

1. Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
2. Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

Categories: All Christmas, Dishes, Meat