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Asian Turkey Stir-Fry

Asian Turkey Stir-Fry

with Noodles and Peppers

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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.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
serving amount

½ unit(s)

Green Pepper

½ unit(s)

Red Pepper

1 unit(s)


1 unit(s)


½ unit(s)

Red chilli

1 bunch(es)


2 unit(s)

Turkey Steak

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1 sachet

Mango Chutney 40g

½ sachet


(ContainsCelery, Sulphites)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ unit(s)


1 bag(s)

Salted Peanuts


Not included in your delivery

1 tbsp


Nutritional information
Nutritional information
Energy (kJ)2431 kJ
Energy (kcal)581 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate70 g
of which sugars23.0 g
Protein54 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Garlic Press
Frying Pan

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.


Add the noodles to the pan of boiling water, lower the heat to a simmer and cook the noodles for 3-4 mins. Drain in a colander and then cool under cold running water to stop them cooking any more. Once cold, rub through a splash of oil to prevent them 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.


Serve the kids first by popping a generous amount of the stir-fry on their plates. Add a sprinkling of peanuts, coriander and chilli if they like them (or serve without any toppings if they prefer it plainer!). TWIST IT UP: Top the adults' portions with the peanuts, coriander, a wedge of lime and a few slices of the chilli for a real kick. Enjoy!