Spicy Turkey Noodle Salad

  • 500g Fresh Turkey Mince
  • 2 garlic cloves, crushed
  • 4cm piece of ginger, peeled, grated
  • 1 small red chilli, chopped
  • 1 1⁄2 tablespoons peanut oil
  • 4 green peppercorns, thinly sliced
  • 2 celery sticks, diced
  • 2 tablespoons hoi-sin sauce
  • 2 tablespoons kecap manis
  • 2 tablespoons sherry
  • 250g fresh thin rice noodles
  • 125g bean sprouts, trimmed
  • lemon wedges, to serve

Heat a wok over high heat until hot. Add oil, garlic, ginger and chilli. Stir-fry for 1 minute. Add turkey mince and stir-fry for 3 to 4 minutes or until browned. Add onions and celery. Stir-fry for 1 minute.

Combine hoisin sauce, kecap manis and cooking wine in a jug. Pour over turkey. Stir-fry for 2 minutes. Add noodles. Stir-fry for 1 to 2 minutes or until noodles are heated through. Add beansprouts. Remove from heat. Serve with lemon wedges.

Features

  • General Turkey Tips
  • TT@Movies
  • The Perfect Protein

Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.