Turkey Singapore noodles

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• blackpoolboo

  27 December 2011

  blackpoolboo rated and commented on this recipe

  

  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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• ChinnyMummy

  28 December 2011

  ChinnyMummy rated and commented on this recipe

  

  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!

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• The Cherub

  13 March 2012

  The Cherub rated and commented on this recipe

  

  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.

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• Sara Dutton

  21 August 2012

  Sara Dutton rated and commented on this recipe

  

  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.

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• Pj

  15 March 2013

  Pj rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

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

PER SERVING

476 kcalories, protein 36g, carbohydrate 50g, fat 13 g, saturated fat 3g, fibre 4g, sugar 8g, salt 3 g

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