BREXIT Asian Turkey Stir-Fry
with Noodles & Veg
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Egg
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
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. Enjoy!
Ingredients
60 grams
Baby Corn
40 grams
Mango Chutney
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
½ unit(s)
Lime
½ sachet(s)
Tomato Ketchup
80 grams
Mangetout
1 unit(s)
Carrot
2 unit(s)
British Turkey Steaks
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Water
Nutritional information
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve the mange tout widthways. Halve the baby corn lengthways. Trim the carrot (no need to peel) and grate on the coarse side of your 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, 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 (see ingredients for amount) in a small bowl. Keep to one side. Chop 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 knife 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, then return the pan to the heat. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.
Add another splash of oil to your now empty pan if necessary and when hot add the mange tout and baby corn. Stir-fry until softened, 4-5 mins before adding the carrot, garlic and the sauce. Bring to the boil and add the turkey and noodles to the pan. Toss to coat in the sauce and cook until everything is 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!
