Turkey and Noodles

The Illustrated Quick Cook

Turkey and Noodles

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    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


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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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