Protein Packed Turkey Stir-Fry
with Carrots and Pepper
Quick, healthy and easy to prep, our flash-in-the-pan turkey stir-fry is the perfect recipe for busy evenings. Super lean and packed with protein, turkey is a great addition to this weeknight favourite and works brilliantly with the rich umami flavours in this dish. Crunchy carrot and red peppers (packed with Vitamin C) give the dish a lovely texture, whilst ginger and red chilli give it a welcome kick of heat. Serve in bowls, top with chopped spring onion, and dig in!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Red Chilli
2
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Lime
½
Ginger
1
Carrot
2
British Turkey Steaks
1
Coriander
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil. When boiling, add the noodles and cook for 4 mins. Drain in a sieve, then return to the pan (off the heat) and refill with cold water. (This will stop them sticking together!).
Meanwhile, chop the turkey steak into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Trim and peel the carrot then use a vegetable peeler to peel long ribbons along its length. Halve the red pepper and discard the core and seeds. Slice into thin strips. Halve the chilli lengthways, deseed then finely chop. Trim and finely slice the spring onion. Peel and grate the ginger.
Meanwhile, chop the turkey steak into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Trim and peel the carrot then use a vegetable peeler to peel long ribbons along its length. Halve the red pepper and discard the core and seeds. Slice into thin strips. Halve the chilli lengthways, deseed then finely chop. Trim and finely slice the spring onion. Peel and grate the ginger.
Stir in the ginger, half the spring onion and a pinch of chilli (careful - you can always add more later!) and stir-fry for another minute. Now pour in the soy sauce and water (see ingredients for amount), bring to the boil then lower the heat and bubble until the liquid has reduced slightly, 1-2 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.
Drain the noodles again and stir into the frying pan. Heat until piping hot. Season to taste with salt and pepper if needed.
Serve the turkey stir-fry in bowls finished with a sprinkling of remaining spring onion and chilli if liked. Enjoy!
