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Recipe by olive magazine

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1. Put the chilli and shallots in a pan with the stock, bring to a simmer and cook for 3 minutes. Add the vinegar and soy sauce. taste and add more vinegar if you want more of a sour flavour.
2. Add the spring onions and cook for a minute, then add the turkey and cook for another minute. Stir in the coriander and spoon over the noodles (if using) to serve.

Per serving

250 kcalories, protein 46.8g, carbohydrate 3.7g, fat 5.5 g, saturated fat 1.2g, fibre 1g, salt 2.83 g

http://www.bbcgoodfood.com/recipes/8905/

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Ingredients

• 1 red chilli , shredded (make sure it's a hot chilli)
• 2 shallots , peeled and quartered
• 500ml chicken stock
• 2 tbsp rice or cider vinegar
• 1 tbsp soy sauce
• ½ bunch spring onions , sliced
• 2 or 3 large slices turkey (chopped or shredded)
• ½ pack coriander , roughly chopped
• 100g rice vermicelli, cooked (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready for 20 minutes

Low-fat

Ingredients

• 1 red chilli , shredded (make sure it's a hot chilli)
• 2 shallots , peeled and quartered
• 500ml chicken stock
• 2 tbsp rice or cider vinegar
• 1 tbsp soy sauce
• ½ bunch spring onions , sliced
• 2 or 3 large slices turkey (chopped or shredded)
• ½ pack coriander , roughly chopped
• 100g rice vermicelli, cooked (optional)

Per serving

250 kcalories, protein 46.8g, carbohydrate 3.7g, fat 5.5 g, saturated fat 1.2g, fibre 1g, salt 2.83 g

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