|1 tbsp sunflower oil||2 tbsp Asian fish sauce, such as nam pla|
|1 lb (450 g) wok-ready medium rice noodles||1 fresh hot chile pepper, seeded and finely chopped|
|1 bunch scallions (green onions), finely chopped||1 tsp granulated sugar|
|2 garlic cloves, finely chopped||7 oz (200 g) bean sprouts|
|12 oz (350 g) leftover roast turkey, sliced or roughly shredded, skin removed||sea salt and freshly ground black pepper|
|2 tbsp Asian oyster sauce|
Heat the oil in a wok over medium-high heat. Add the noodles, and stir-fry for a couple of minutes. Toss in the scallions. Now add the garlic, and stir-fry for a few seconds more. Remove the mixture from the wok, and set aside.
Add the turkey to the wok, and stir-fry over medium heat for a minute or so, then add the oyster sauce, fish sauce, chile, and sugar. Cook, stirring and tossing, for about 1-2 minutes just to heat through.
Return the noodle mixture to the wok, and stir in the bean sprouts, tossing to coat with the sauce. Taste, and season well with salt and pepper. Serve immediately.
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