Crispy chilli turkey noodles

Nutrition and extra info

kcal566

fat8g

saturates1g

carbs83g

sugars19g

fibre2g

protein40g

salt3.9g

Ingredients

Method

2 tbsp sesame oil

500g turkey mince

5cm piece ginger, grated

jin-jer

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

1 large garlic clove, crushed

3 tbsp honey

huh-nee

Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

3 tbsp soy sauce

soy sor-s

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

1 tbsp hot sriracha chilli sauce

350g dried udon noodles

2 limes, juiced, plus wedges to serve (optional)

ly-m

The same shape, but smaller than…

2 large carrots, peeled and cut into matchsticks

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

4 spring onions, shredded

sp-ring un-yun

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

1 small bunch coriander, sliced (optional)

Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.