Sweet Chilli Turkey Noodle Stir Fry (Printable)
Tender turkey and crisp vegetables tossed with noodles in a sweet chili sauce. Ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 14 oz turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 3.5 oz sugar snap peas, halved
07 - 2 spring onions, sliced, plus extra for garnish
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Noodles
10 - 9 oz egg noodles
→ Sauce
11 - 4 tablespoons sweet chili sauce
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon sesame oil
15 - 1 teaspoon cornstarch
16 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander leaves
# How to Make It:
01 - Cook egg noodles according to package instructions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside.
02 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, and cornstarch until smooth and fully combined. Set aside for later use.
03 - Heat a large wok or deep skillet over medium-high heat. Add a splash of oil, then stir fry turkey slices for 3-4 minutes until just cooked through and lightly browned. Remove turkey from wok and set aside on a plate.
04 - Add a small amount of oil to the wok. Stir fry garlic, ginger, and red onion for 1 minute until fragrant and onions begin to soften.
05 - Add bell peppers, carrots, and sugar snap peas to the wok. Stir fry for 3-4 minutes until vegetables are crisp-tender and brightly colored.
06 - Return cooked turkey to the wok. Add cooked noodles and pour sauce over everything. Stir fry for 2-3 minutes, tossing constantly until all ingredients are well coated and heated through.
07 - Stir in spring onions and crushed red pepper flakes. Remove from heat and serve immediately, garnished with toasted sesame seeds and fresh coriander leaves.
# Expert Advice:
01 -
- The balance of sweet chili heat with savory soy creates this incredibly addictive sauce that coats every strand of noodle and slice of turkey
- You get that takeout restaurant experience at home with fresh, crisp vegetables that still have their crunch intact
02 -
- Never crowd your wok when cooking the turkey, cook it in two batches if necessary, because overcrowding causes the meat to steam instead of getting that beautiful sear
- Have all your ingredients prepped and arranged in little bowls before you turn on the stove, because stir fry happens fast and there is no time to chop once the heat is on
03 -
- Heat your wok for at least 2 minutes before adding any oil, this creates that restaurant quality sear on the turkey and prevents sticking
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, this intensifies their nutty flavor dramatically