Turkey Singapore noodles
Contains pork – recipe is for non-Muslims only
Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date
- Prep:15 mins
Cook:20 mins
- Serves 4
- More effort
Nutrition per serving
- kcal 476
- fat 13g
- saturates 3g
- carbs 50g
- sugars 8g
- fibre 4g
- protein 36g
- salt 3g
Ingredients
- 200g rice noodles
- 2 tsp sesame oil
- 2 eggs, beaten
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- thumb-sized piece ginger, minced
- 1 red chilli, chopped
- 2 red peppers, deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
- 200g beansprouts
- 6 spring onions, finely sliced
- 250g/9oz leftover turkey meat, shredded
- 140g leftover ham, diced
- 3 tbsp Madras curry powder or paste
- 1 tsp turmeric
- 2 tbsp soy sauce, plus extra to serve
- 2 tsp dry sherry
- sprinkling of sugar
- coriander sprigs and sliced chilli, to serve
Method
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.
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.