Asian Turkey Stir-Fry
with Noodles and Peppers
Mango chutney, ketchup and soy sauce are the unexpected heroes of tonight’s stir-fry sauce. When it comes to creating amazing flavours, Chef André rarely gets it wrong. As a father of two, he’s no stranger to fussy eaters and is constantly on the lookout for ways he can get his kids to try new foods. Packed with hidden veggies and on the table in 35 minutes, this is a recipe the whole family will love.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Bell Pepper
40
Mango Chutney
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Lime
½
Tomato Ketchup
½
Green Pepper
(May contain Celery)
1
Carrot
2
British Turkey Steaks
1
Coriander
Not included in your delivery
1
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the cores from the peppers and slice into ½cm thick strips. Remove the top and bottom from the carrot (no need to peel!) and grate using a coarse grater. Peel and grate the garlic (or use a garlic press). Thinly slice the red chilli and roughly chop the coriander (stalks and all). Slice the turkey steak into ½cm wide strips.
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.
Divide the stir-fry between your plates. Add a sprinkling of peanuts, coriander and chilli (or serve without any toppings if liked). Finish with a wedge of lime. Enjoy!
