- 0:25 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Twist a regular stir-fry with tender turkey in a thick, sweet sauce. Turkey marinated in zesty lemongrass and zingy ginger gives this dish loads of flavour.
Ingredients
- 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 pkt shelf-fresh Singapore noodles
- 2 tablespoons rice bran oil
- 1 carrot, cut into matchsticks
- 1 bunch broccolini, cut into florets, stems sliced diagonally
- 4 shallots, trimmed, cut into 5cm lengths
- 100g snow peas, trimmed, halved diagonally
- 2 tablespoons kecap manis
- 80g (1/2 cup) unsalted roasted cashews
Method
- Step 1Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.
- Step 2Meanwhile, prepare the noodles following packet directions.
- Step 3Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1946 kj
Energy
24g
Fat Total
4g
Saturated Fat
5g
Fibre
31g
Protein
39mg
Cholesterol
1483.48mg
Sodium
3g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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