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Protein Packed Turkey Stir-Fry

Protein Packed Turkey Stir-Fry

with Carrots and Pepper

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Quick, healthy and easy to prep, our flash-in-the-pan turkey stir-fry is the perfect recipe for busy evenings. Super lean and packed with protein, turkey is a great addition to this weeknight favourite and works brilliantly with the rich umami flavours in this dish. Crunchy carrot and red peppers (packed with Vitamin C) give the dish a lovely texture, whilst ginger and red chilli give it a welcome kick of heat. Serve in bowls, top with chopped spring onion, and dig in!

Tags:Under 550 calories
Allergens:EggGlutenSoya
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

2 unit(s)

Turkey Steak

1 unit(s)

Carrot

1 unit(s)

Red Pepper

½ unit(s)

Red Bullet Chilli

2 unit(s)

Spring Onion

½ piece

Ginger

1 sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)1900 kJ
Energy (kcal)454 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate57 g
of which sugars10.0 g
Protein50 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Saucepan
Cutting board
Frying Pan
Bowl
InstructionsPDF
Instructions
Cook the Noodles
Cook the Noodles
1

Put a large saucepan of water with a pinch of salt on to boil. 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!).

Prep
Prep
2

Meanwhile, chop the turkey steak into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Trim and peel the carrot then use a vegetable peeler to peel long ribbons along its length. Halve the red 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.

Start Frying
Start Frying
3

Meanwhile, chop the turkey steak into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Trim and peel the carrot then use a vegetable peeler to peel long ribbons along its length. Halve the red 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.

Spice it up
Spice it up
4

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 and water (see ingredients for amount), bring to the boil then lower the heat and bubble until the liquid has reduced slightly, 1-2 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.

Finish Up
Finish Up
5

Drain the noodles again and stir into the frying pan. Heat until piping hot. Season to taste with salt and pepper if needed.

Serve
Serve
6

Serve the turkey stir-fry in bowls finished with a sprinkling of remaining spring onion and chilli if liked. Enjoy!