Shanghai Turkey

What you need (serves 4)

  • 6 spring onions, chopped
  • 1 red pepper, deseeded and sliced
  • 2 carrots cut into long thin batons
  • 170g (6oz) Chinese leaves
  • 2 tbsp sesame, or other cooking oil
  • 2 tbsp soy sauce
  • 450g (1lb) egg noodles
  • 340g (12oz) of left over turkey meat, in small pieces

How to make it

  1. Cooked the noodles in boiling water (following instruction on the packet).  Drain in a colander.
  2. Meanwhile heat the oil in a wok or large frying pan.  Add the carrot pieces and stir fry for 2-3 minutes.
  3. Add the sliced pepper, spring onions, turkey pieces and soy sauce to the wok or frying pan.
  4. Cook for 4-6 minutes or until the turkey is heated through.
  5. Stack up the Chinese leaves.  Using a sharp knife, cut across into thin strips. Add to the wok and continue stir frying for 2 minutes.
  6. Add the cooked noodles, stir and heat through.  Serve.

Cooking tip:  Before cooking the noodles, break them up into smaller strands so they are easier to manage when cooked.    


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