This is an absolutely scrummy dish i made tonight, finally got the wok out again since moving into Nick's place (no, wait, it's OUR place now, heehee). Love it, but forgot how annoying it is to clean, considering I think mum cleaned it for me most of the time before. Turkey is really an underestimated meat. Most people will only eat it once or twice a year at Christmas time, but I plan to eat it all year round, because its just as cheap as chicken, it has less fat, and as long as you cook it right, it doesn't end up being dry- which I think is what puts most people off from eating turkey. Throughout this recipe, if you feel that the ingredients are sticking too much to the wok or pan, add a little drizzle more oil and that should loosen it up.
Hoisin Turkey Noodles (serves 2)
Sauce
120g blue dragon hoisin sauce
1 tbsp soy sauce
2 tbsp sweet rice wine (or sherry)
1 tsp curry paste
½ tsp turmeric
1 tsp lime juice
Sugar and pepper
2 stacks Sharwoods fine egg noodles
3 tbsp rapeseed, vegetable, or sunflower oil (plus extra for noodles)
100g cooked turkey
5 spring onions, sliced
1 egg, beaten
80g julienned carrots
80g beansprouts
80g frozen peas
Fresh coriander for garnish
1. Boil a pan of water. Cook the noodles a minute less than what the packet instructions tell you- about 2 minutes. Drain, refresh under cold water, and mix in a little bit of oil (this helps to stop the noodles from sticking together later).
2. Mix together all the sauce ingredients, set aside, and make sure you have all the other ingredients prepared and ready to hand.
3. Heat a wok with the oil on a high heat. Add the spring onions and turkey and stir fry for about 3 minutes. Add the egg and cook for 2 minutes (thereby ‘scrambling’ it in the wok).
4. Add the carrots, peas, bean sprouts, and cook for a further 3 minutes. Add noodles and sauce, and stir fry for 1-2 more minutes, stirring frequently to mix the ingredients well together.
5. Sprinkle the dish with fresh coriander and serve.
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