Turkey Singapore noodles

Turkey Singapore noodles

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 4

Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
476
protein
36g
carbs
50g
fat
13g
saturates
3g
fibre
4g
sugar
8g
salt
3g

Ingredients

  • 200g rice noodles
  • 2 tsp sesame oil
  • 2 eggs, beaten
  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, minced
  • 1 red chilli, chopped
  • 2 red peppers, deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
  • 200g beansprouts
  • 6 spring onions, finely sliced
  • 250g/9oz leftover turkey meat, shredded
  • 140g leftover ham, diced
  • 3 tbsp Madras curry powder or paste
  • 1 tsp turmeric
  • 2 tbsp soy sauce, plus extra to serve
  • 2 tsp dry sherry
  • sprinkling of sugar
  • coriander sprigs and sliced chilli, to serve

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Method

  1. Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
  2. Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

Recipe from Good Food magazine, January 2012

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Comments

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pammiejay's picture
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Fabulous dish! Quick, tasty, very very moreish. Added mushrooms. Definitely one to make again and again. Good reheated next day as well. Used chilli sherry (bottle of sherry with a couple of chillies added to it and left for a month or so) which gives it a good kick.

yamaras63's picture
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This went down a treat and was loved by all, also even more tasty reheated, as the flavours get a chance to really develop! I made this with left over chicken and it was so yummy. I didn't use ham or sherry, but still turned out really tasty.

thecherub's picture
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I loved this. I used red pepper and carrot (and forgot to add peas!) I also substituted left over duck instead of the ham. It tasted fabulous and was quick to do.

chinnymummy's picture
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Made this last night and really wasn't sure how it was going to come out. But it was really nice and everyone loved it. I used leftover mushrooms and carrots and left out the beansprouts as I didn't have any on hand. Instead of Madras curry paste I used a Vietnamese curry paste I had lying around. Will definitely make again!

bevallen61's picture
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Just made this with leftover turkey. Had no coriander nor beansprouts so used green chilli, green pepper and sliced mushrooms. Really tasty and spicy. Will definitely make again next time we have a roast chicken!

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