Thai Turkey Noodle Stir Fry – 2 Syns

So, we all generally lead busy lives. At the moment, our family is down to the one car. With both of us working around 10-15 miles from home, with a young lad in school, we need to be co-ordinated and quick when it comes to mealtimes. This Thai Turkey Noodle Stir Fry is an excellent dish when you need to get something out quickly. The recipe takes around 10-15 minutes to cook and is still really tasty.

It’s also a relatively clean dish to make. There’s only two pans used and, the only rubbish you’ll be left with is the top and tail of the carrots.

This recipe works out at 2 syns per portion. The syns are in the Sriracha hot sauce (1 syn per tbsp), Chilli Jam (2 syns per tbsp) and the Thai Red Curry Paste (1 syn per tbsp). A total of 7 syns, spread between 4 people.

In the photograph, I’d added 10g peanuts to the recipe. Doing this though would add an extra 3 syns per portion. You might want to leave these out.

Thai Turkey Noodle Stir Fry (2 Syns)

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 502 kcal

Ingredients

  • 300 g Dried Egg Noodles
  • 500 g Turkey Mince
  • 2 Carrots
  • 160 g Mange Tout
  • 1 tbsp Sriracha Hot Sauce 1 Syn
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Thai Red Curry Paste 2 Syns
  • 2 tbsp Chilli Jam 4 Syns
  • 2 Limes
  • 10 g Fresh Basil
  • 1 tsp Dried Chilli Flakes

Instructions

  1. Boil a kettle for the noodles. Spray a large frying pan / wok with fry-light and add the turkey mince. Break the mince up and fry for around 2 minutes.

  2. Once the kettle has boiled, add the egg noodles to a pan, cover with water and place them on a high heat. Once they have cooked, reserve a cup of the starchy water for your sauce.

  3. Grate the carrots into the wok with the turkey mince. Add the mange tout and cook for a further 2 minutes, or until the turkey is cooked throughout.

  4. Add the Thai curry paste, Sriracha, Soy Sauce and Chilli Jam, stir and continue to cook for a few minutes.

  5. Drain the rest of the water from the noodles and add to the pan with the turkey & sauce.

  6. Cut one of the limes in half and squeeze the juice into the wok. Add your cup of starchy water from the noodles and stir the noodles / sauce well to mix.

  7. Slice the other lime into 8 wedges.

  8. Serve the stir fry in bowls and add some chilli flakes and freshly torn basil leaves to garnish. Add the lime wedges.

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