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Turkey & cashew noodle stir-fry
Turkey & cashew noodle stir-fry
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate stir-fry with marinated lemongrass ginger turkey in a sweet, bold sauce for a burst of flavor.
Ingredients:
  • 350g turkey breast steaks, thinly sliced
  • 1 stem lemongrass, pale section only, finely chopped
  • 350g pkt shelf-fresh Singapore noodles
  • 36.80 gm rice bran oil
  • 1 carrot, cut into matchsticks
  • 1 bunch broccolini, cut into florets, stems sliced diagonally
  • 4 shallots, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed, halved diagonally
  • 40.00 ml kecap manis
  • 80g (1/2 cup) unsalted roasted cashews
Instructions:
  • Mix together the turkey, lemongrass, fish sauce, and ginger in a bowl. Refrigerate the mixture for 10 minutes to let the flavors meld.
  • Cook the noodles according to the instructions on the packaging.
  • In a hot wok, heat 2 teaspoons of oil. Stir-fry half the turkey until cooked through. Transfer to a bowl. Repeat with another 2 teaspoons of oil and the remaining turkey. Heat the rest of the oil in the wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot, stir-fry for 1 minute. Add in cooked turkey, noodles, snow peas, and kecap manis. Stir-fry for 1-2 minutes until vegetables are tender-crisp and everything is heated through. Serve in bowls and top with cashews.

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