• 200g rice noodle
  • 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 beansprout
  • 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


  • STEP 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.

  • STEP 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

Goes well with


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