Sweet Chilli Turkey Noodle Stir Fry (Printable Version)
Tender turkey with crisp vegetables and noodles in tangy-sweet chili sauce
# What You Need:
→ Proteins
01 - 14 ounces turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 3.5 ounces sugar snap peas, halved
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Noodles
10 - 9 ounces egg noodles
→ Sauce
11 - 4 tablespoons sweet chili sauce
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon sesame oil
15 - 1 teaspoon cornstarch
16 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander leaves
# Directions:
01 - Cook the egg noodles according to package instructions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside.
02 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, and cornstarch until smooth and fully combined. Set aside.
03 - Heat a large wok or deep skillet over medium-high heat. Add a splash of oil, then stir fry the turkey slices for 3 to 4 minutes until just cooked through and lightly browned. Remove from wok and set aside.
04 - Add a small amount of oil to the wok. Stir fry garlic, ginger, and red onion for 1 minute until fragrant and onion begins to soften.
05 - Add bell peppers, carrots, and sugar snap peas to the wok. Stir fry for 3 to 4 minutes until vegetables are crisp-tender but still retain their crunch.
06 - Return the cooked turkey to the wok. Add the cooked noodles and prepared sauce. Stir fry for 2 to 3 minutes, tossing constantly until everything is well coated and heated through.
07 - Stir in spring onions and crushed red pepper flakes if using. Toss for 30 seconds to distribute evenly.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh coriander leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The sweet and spicy sauce creates this incredible sticky coating that clings to every single noodle and vegetable
- Everything happens in one pan, so you get maximum flavor with minimum cleanup
02 -
- Have all your ingredients prepped and arranged in little bowls before you turn on the stove, because stir fry waits for no one
- Crowding the wok makes everything steam instead of sear, so cook in batches if your pan isn't big enough
03 -
- Cold water rinsing your noodles after cooking is the secret that keeps them from becoming a sticky mess
- Let your wok get properly hot before adding any ingredients, and listen for that sizzle when food hits the oil