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.