Noodle recipe for 4 people, takes only 20 mins; recipe has rice noodle, sesame oil, egg, vegetable oil, garlic clove, ginger, red chilli, red pepper, beansprout, spring onion, turkey, ham, curry powder, turmeric, soy sauce, dry sherry, sugar and coriander.
Turkey Singapore noodles
Course: Noodle
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: coriander sprigs and sliced chilli, to serve
- Turmeric: 1 tsp turmeric
- Vegetable Oil: 1 tbsp vegetable oil
- Red Pepper: 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)
- Garlic Clove: 2 garlic cloves, crushed
- Red Chilli: 1 red chilli, chopped
- Spring Onion: 6 spring onions, finely sliced
- Egg: 2 eggs, beaten
- Sugar: sprinkling of sugar
- Curry Powder: 3 tbsp Madras curry powder or paste
- Soy Sauce: 2 tbsp soy sauce, plus extra to serve
- Sesame Oil: 2 tsp sesame oil
- Ham: 140g leftover ham, diced
- Ginger: thumb-sized piece ginger, minced
- Turkey: 250g/9oz leftover turkey meat, shredded
- Dry Sherry: 2 tsp dry sherry
- Beansprout: 200g beansprout
- Rice Noodle: 200g rice noodle
Directions
- 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.
- 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.
