Lean and Clean Turkey Stir-Fry
with Carrots and Pepper
- Wheat
- Cereals containing gluten
- Soya
- Egg
Ingredients
1 unit(s)
Bell Pepper
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
½ unit(s)
Red Chilli
2 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
½ unit(s)
Lime
½ unit(s)
Ginger
1 unit(s)
Carrot
2 unit(s)
British Turkey Steaks
1 bunch(es)
Coriander
Not included in your delivery
50 milliliter(s)
Water
Nutrition Values
Cooking Steps
Bring a saucepan of water up to the boil with a pinch of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve, then return to the pan (off the heat) and refill with cold water. (This will stop them sticking together!). Meanwhile, chop the turkey steak into 2cm chunks and pop into a bowl. IMPORTANT: Wash your hands after handling raw meat.
Zest the lime and cut into wedges. Pop the lime zest and a pinch of salt and pepper into the bowl with the turkey and stir to combine. Set to one side. Trim and peel the carrot then use a vegetable peeler to peel long ribbons along its length. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the chilli lengthways, deseed then finely chop. Trim and finely slice the spring onion. Peel and grate the ginger. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large wok or frying pan on high heat. When hot, add the turkey and stir-fry until starting to brown, 3-4 mins. Lower the heat slightly then add the red pepper and carrot ribbons. Stir-fry until starting to soften, 3-4 mins.
Stir in the ginger, half the spring onion and a pinch of chilli (careful - you can always add more later!) and stir-fry for another minute. Now pour in the soy sauce, water (see ingredients for amount) and add a squeeze of lime juice, bring to the boil then reduce the heat and bubble until reduced slightly, 1-2 mins. IMPORTANT: The turkey is cooked when no longer pink in the middle!
Drain the noodles and stir into the frying pan along with half of the coriander. Heat until piping hot. Season to taste with a pinch of salt, lots of pepper and another squeeze of lime if needed.
Serve the turkey stir-fry in bowls finished with a sprinkling of the remaining spring onion, coriander and chilli if liked. Enjoy!
