Asian Turkey Stir-Fry

Place the noodles to in the pan of boiling water, lower the heat to a simmer and cook the noodles for 3-4 mins. Drain in a colander, then return to the pan (off the heat) and refill with cold water. TIP: This will stop them cooking anymore and prevent the noodles from sticking together.

While the noodles cook, mix the mango chutney with the ketchup, soy sauce and the water (amount specified in the ingredient list) in a small bowl. Keep to one side. Cut the lime into wedges. Crush the peanuts to a fine crumb by whacking the sachet with the bottom of a saucepan. TIP: Stab the sachet with a few knife pricks first so the bag doesn't explode when you hit it! .

Heat a splash of oil in a frying pan or wok over medium-high heat. When the oil is hot, add the turkey and stir-fry until browned and cooked through, 7-8 mins. TIP: You might want to cook the turkey in batches to prevent it stewing, rather than frying. Transfer the turkey to a bowl once cooked and then return the pan to the heat. TIP: The turkey is cooked when it is no longer pink in the middle.

Add another splash of oil to the pan if necessary and when hot add the carrot and peppers. Stir-fry until softened, 4-5 mins before adding the garlic and sauce. Bring to the boil and add the turkey and noodles to the pan. Toss to coat in the sauce and cook until piping hot, 2-3 mins. Stir frequently.