TURKEY SINGAPORE NOODLES

Turkey Singapore noodles image

Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date

Provided by Barney Desmazery

Time 35m

Number Of Ingredients 18

Ingredients

200g rice noodle
2 tsp sesame oil
2 eggs , beaten
1 tbsp vegetable oil
2 garlic cloves , crushed
thumb-sized piece ginger , minced
1 red chilli , chopped
2 red peppers , deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
200g beansprout
6 spring onions , finely sliced
250g/9oz leftover turkey meat, shredded
140g leftover ham , diced
3 tbsp Madras curry powder or paste
1 tsp turmeric
2 tbsp soy sauce , plus extra to serve
2 tsp dry sherry
sprinkling of sugar
coriander sprigs and sliced chilli, to serve

Steps:

Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

Nutrition Facts : Calories 476 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 3 milligram of sodium