Leftover turkey noodles
Spicy with bright splashes of citrus, these leftover noodles can easily be switched up depending on what you have in the fridge.
- 500g cooked turkey
- 250g medium egg noodles
- 100g sprouts
- 2 spring onions
- 2 limes
- 2 carrots
- 2 parsnips
- 1 garlic clove
- 1 red chilli
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 2 tsp brown sugar
Prepare your vegetables. Roll the lime against a hard work surface with the flat of your hand, cut in half and squeeze out the juice - you’ll get more juice this way.
Thinly slice the garlic clove and chilli. Don’t want to get spice on your hands? Wear plastic gloves while you chop!
Wash and slice the spring onion at an angle (this is called a ‘horse ear’ and is a similar shape to penne pasta).
Slice the sprouts, parsnips and carrots.
And finally, slice your leftover turkey into bite-size pieces.
Follow the pack instructions and cook the noodles.
Once cooked, drain and rinse under cold water. The water prevents the noodles from sticking together as they cool.
While the noodles cook, parboil your sprouts for a few minutes.
Mix the lime juice, sugar and soy sauce.
Heat the vegetable oil in a wok or large frying pan.
Cook the sprouts, parsnip and carrot until they start to soften.
Add the garlic, turkey, spring onions and chilli and cook for another 2 minutes. Finally, add the noodles back into the pan and cook for another minute.
Pour the soy sauce mixture into the pan and toss the veg and noodles so they’re coated.
Once everything is warm and covered in soy sauce, tip into bowls.
You can serve this with peanuts, coriander or some lime wedges.