Description
This recipe is a fabulous way to use up the Christmas leftovers without feeling like you’re still eating Christmas dinner again, and it gives you a tone of vegetables too! Try this any time of the year with leftovers of fresh chicken or turkey.
Ingredients
250 g leftover turkey meat, shredded
200 g rice noodles
2 tsp sesame oil
2 eggs, beaten
1 tbsp cooking oil
2 garlic cloves, peeled, finely chopped
Thumb-sized piece ginger, peeled, finely chopped
2 red chillies, deseeded, finely sliced
2 red peppers, deseeded and sliced
1 carrot, peeled, cut into matchsticks
150 g mushrooms, cleaned, cut into quarters
200 g bean sprouts
4 spring onions, finely sliced
2 tbsp curry powder
1 tsp turmeric
2 tbsp Kikkoman soy sauce, plus extra to serve
2 tsp Shaoxing rice wine
¼ tsp caster sugar
10 grams fresh coriander leaves
Directions
Bring a large saucepan filled with water to a boil over a high heat.
Add the rice stick noodles and cook for 6-8 mins or until tender.
Drain the noodles, place in a bowl and toss in 1 teaspoon of the sesame oil.
Beat the eggs with the rest of the sesame oil and season to taste.
Heat half the vegetable oil in a wok or high-sided pan over a medium heat.
Pour in the eggs to make a flat omelette. Cook for 1-2 min before flipping onto a plate to cool.
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and half the chilli for about 1 min until fragrant.
Add all the vegetables to the wok, fry for 1-2 min before adding the turkey.
Add the curry powder, turmeric, soy, Shaoxing and sugar, stir to combine.
Add the drained noodles and stir to combine again, cooking for 1-2 min.
Shred the omelette and stir through the noodles.
Serve the noodles scattered with coriander, remaining sliced chilli and extra soy sauce to taste.
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