Ingredients

The following ingredients have 2 Servings
  • 1 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine (or sherry)
  • 1/2 teaspoon turmeric
  • 1 teaspoon lime juice
  • 1 pinch salt and pepper
  • 8 ounces dried egg noodles
  • 3 tablespoons oil (canola or vegetable works best)
  • 2 cups cooked turkey
  • 5 spring onions, sliced
  • 1 egg, beaten
  • 1/2 cup peeled carrots, sliced into thin strips
  • 1 cup beansprouts
  • 1/2 cup frozen peas
  • 2 tablespoons fresh coriander (for garnish)

Instruction

  • Boil a pan of water. Cook the noodles a minute less than what the packet instructions tell you- about 2 minutes. Drain, refresh under cold water, and mix in a little bit of oil (this helps to stop the noodles from sticking together later).
  • Mix together all the sauce ingredients, set aside, and make sure you have all the other ingredients prepared and ready to hand. 3. Heat a wok with the oil on a high heat. Add the spring onions and turkey and stir fry for about 3 minutes. Add the egg and cook for 2 minutes (thereby ‘scrambling’ it in the wok).
  • Add the carrots, peas, bean sprouts, and cook for a further 3 minutes. Add noodles and sauce, and stir fry for 1-2 more minutes, stirring frequently to mix the ingredients well together. Sprinkle the dish with fresh coriander and serve.