A healthy twist on the traditional stir-fry, this tender turkey dish is full of flavour with zesty lemongrass and zingy ginger. Top with cashews to add some extra crunch.
Time: 35 minutes
- 350g turkey breast steaks, thinly sliced
- 1 stem lemongrass, pale section only, finely chopped
- 1 tablespoon fish sauce
- 2 teaspoons finely grated fresh ginger
- 350g packet shelf-fresh Singapore (or thin) noodles
- 2 tablespoons rice bran oil
- 1 carrot, cut into matchsticks
- 1 bunch broccoli, cut into florets, stems sliced diagonally
- 4 shallots, trimmed, cut into 5cm lengths
- 100g snow peas, trimmed, halved diagonally
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 1/2 cup unsalted roasted cashews
Mix the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate. While turkey is marinating, prepare the noodles following packet directions. Heat two teaspoons of oil in a wok over high heat. Stir-fry the turkey until cooked through. Transfer to a bowl. Heat remaining oil in wok and stir-fry carrot and broccoli stems for two minutes, add broccoli florets and shallots and stir-fry for a further minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls and top with cashews.