Healthy turkey stir fry with noodles recipe

5 2 ratings
Total time 20 mins
10 mins preparation time
10 mins cooking time

Stir-fries are such an easy and quick midweek supper option. It’s also a great way to add in lesser used vegetables such as cabbages or even use up those less than perfect leftover veg that are lurking in the fridge.

by Eva Humphries @wholefwarrior

Ingredients

2 portion(s)
3 
turkey steaks thinly sliced (350g approximately)
120 
of a savoy cabbage, thinly sliced
 ½ 
head of broccoli (120g), sliced
4 
spring onions, sliced
1 piece
of ginger, peeled and thinly sliced then cut into matchsticks
250 g
of straight-to-wok udon or other noodles
1 tbsp
of coconut oil to cook
black pepper to season

For the stir-fry sauce:

1 tsp
of cornflour
1 tbsp
of almond butter
75 ml
of chicken stock
 ½ 
lime (juice)

Preparation

Step 1

To make the sauce, mix the cornflour with a splash of chicken stock to form a liquid. Add the remaining ingredients and stir well. Set aside until you make the rest of the stir-fry.

Step 2

Heat the coconut oil in a large frying pan on a medium-high heat. Throw in the turkey and cook for a couple of minutes until it’s starting to colour.

Step 3

Add in the broccoli, ginger and spring onion, season well with freshly ground black pepper and cook for another couple of minutes, stirring occasionally.

Step 4

Add the cabbage and cook for a further 2 minutes.

Step 5

Stir in the sauce, adding a splash or two of extra chicken stock if required.

Step 6

Finally stir in the noodles and cook for a minute to bring it up to temperature.

Step 7

Serve immediately.

Recipe-ID: UK122

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To make the sauce, mix the cornflour with a splash of chicken stock to form a liquid. Add the remaining ingredients and stir well. Set aside until you make the rest of the stir-fry.

Heat the coconut oil in a large frying pan on a medium-high heat. Throw in the turkey and cook for a couple of minutes until it’s starting to colour.

Add in the broccoli, ginger and spring onion, season well with freshly ground black pepper and cook for another couple of minutes, stirring occasionally.

Add the cabbage and cook for a further 2 minutes.

Stir in the sauce, adding a splash or two of extra chicken stock if required.

Finally stir in the noodles and cook for a minute to bring it up to temperature.

Serve immediately.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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