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Singapore Leftover Turkey Noodles

27.12.2016

Having enough leftover turkey to feed an army is a common occurrence throughout many households over the Christmas season. This needn’t be used merely as a sandwich filler, there are far more exciting ways to use your leftover meat, enabling you to enjoy yet another delicious feast, keeping your waistline high on the list of priorities.

 

Serves 4

Ingredients

  • 4 nests whole wheat noodles
  • 2 tsp sesame oil
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 2cm piece fresh ginger, minced or finely chopped
  • 1 green chilli, deseeded and finely chopped
  • finely slice any appropriate leftover veggies, i.e. mushrooms, carrots, peas, mangetout, peppers, cabbage, Brussels sprouts, broccoli etc - add extra if there aren’t enough leftovers
  • 6 spring onions, finely chopped
  • 400g leftover turkey, shredded
  • 3 tbsp Madras curry powder/paste
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • handful of coriander sprigs, to serve

 

Method

  1. Cook the noodles in boiling water. Once cooked, drain and add ½ of the sesame oil, toss to combine.
  2. Add the other tsp of sesame oil to the beaten eggs before putting to one side
  3. Add ½ olive oil to a large heavy based frying pan or wok, and pour in the egg mixture to cook your omelette. Let the omelette cook on one side before flipping over to cook through on the other before transferring onto a plate
  4. Place the pan back onto the heat and add the remaining olive oil. Add the ginger, garlic and chilli to it and stir-fry for 30 seconds. Add in your leftover vegetables and heat through for 1-2 minutes before adding your shredded turkey
  5. Tip the noodles into the pan and add the Madras curry powder/paste, turmeric, soy sauce and apple cider vinegar and stir to combine for another minute. Roughly shred the omelette and add this to the pan to heat through once more
  6. Serve immediately with chopped spring onions and torn coriander leaves

 

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