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


  • 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


  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.

  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.

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