Sweet Chilli Stir Fry

  • 500g Fresh Turkey Thigh Strips
  • 450g pack fresh egg noodles
  • 2 tablespoons peanut oil
  • 1 small red capsicum, sliced into strips
  • 200g button mushrooms, cut in half
  • 1 medium carrot, peeled and sliced
  • 1 small head broccoli, cut into florets
  • 2 heads bok choy, roughly chopped
  • 1⁄2 cup Thai sweet chilli sauce
  • 1⁄4 cup water
  • 50g roasted cashews
  • 2 shallots, finely sliced

Pour boiling water over noodles. Allow to stand for 2-3 minutes, drain and put aside.

Heat oil in a large frypan and fry the turkey strips in batches until golden.  Remove and drain.

Add capsicum and mushrooms to pan and fry for 2-3 minutes.

Steam or microwave carrot, broccoli and bok choy until tender. Add to pan with capsicum and mushrooms. Return turkey to pan with chilli sauce and water. Heat through. Serve spooned over noodles and sprinkle with cashews and shallots.

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Turkey Tips

  • 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.
  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.