Turkey Chow Mein with Crispy Noodles

  • 500g Fresh Turkey Mince
  • 225g crispy wheat noodles
  • 1 teaspoon peanut oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon freshly grated ginger
  • 4 bunches green shallots, thinly sliced
  • 1⁄2 cup chicken stock
  • 2 1⁄2 tablespoons soy sauce
  • 2 teaspoons cornflour
  • 1 tablespoon water
  • 1 1⁄2 cups finely shredded Chinese cabbage
  • 1 cup grated carrot
  • shredded green shallot, for garnish

Preheat oven to 150°C. Place noodles onto an oven tray.

Heat oil in wok over a medium heat, add garlic and ginger and lightly sauté for 1 minute. Add turkey mince and increase heat to high. Cook turkey for 8 minutes till brown and toss frequently.

Place noodles in oven and heat for 6 minutes. Reduce heat to medium and add to the turkey the shallots, stock and soy sauce. Stir to combine and thicken with blended cornflour and water. Allow liquid to gently simmer and thicken slightly. Stir through the cabbage and carrot.

To serve, divide crisp hot noodles into serving bowls and top with cooked turkey mince.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • 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.
  • Always store cooked foods above raw foods in the refrigerator.