Turkey Singapore noodles
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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- 200g rice noodle
- 2 tsp sesame oil
- 2 eggsbeaten
- 1 tbsp vegetable oil
- 2 garlic clovescrushed
- thumb-sized piece gingerminced
- 1 red chillichopped
- 2 red peppersdeseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
- 200g beansprout
- 6 spring onionsfinely sliced
- 250g/9oz leftover turkeymeat, shredded
- 140g leftover hamdiced
- 3 tbsp Madras curry powderor paste
- 1 tsp turmeric
- 2 tbsp soy sauceplus extra to serve
- 2 tsp dry sherry
- sprinkling of sugar
- coriandersprigs and sliced chilli, to serve
Nutrition: per serving
- kcal476low
- fat13g
- saturates3g
- carbs50g
- sugars8g
- fibre4g
- protein36g
- salt3g
Method
step 1
Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
step 2
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.
