250 g thread noodles
2 tbsp sunflower oil
375 g turkey breasts, battened out between two pieces of cling film
1 onion, sliced
2 cloves garlic, finely chopped
1 red pepper, deseeded and finely sliced
40 g shiitake mushrooms, rehydrated
2 tablespoons sherry
1 tsp cornflour
250 g pack baby spinach leaves
2 tbsp soy sauce
1 tsp sesame oil
salt and freshly ground black pepper
2 tbsp sunflower oil
375 g turkey breasts, battened out between two pieces of cling film
1 onion, sliced
2 cloves garlic, finely chopped
1 red pepper, deseeded and finely sliced
40 g shiitake mushrooms, rehydrated
2 tablespoons sherry
1 tsp cornflour
250 g pack baby spinach leaves
2 tbsp soy sauce
1 tsp sesame oil
salt and freshly ground black pepper
method
1. Cook the noodles, then drain thoroughly and set aside to keep warm.
2. Heat the oil in a large frying pan and cook the turkey breasts for 3 minutes. Remove from the pan and keep warm.
3. Add 1 tablespoon of oil to the pan and stir-fry the onions, garlic, red pepper and mushrooms for 2-3 minutes.
4. Blend together the sherry and cornflour then add slowly to the pan, stirring gently.
5. Return the turkey to the pan, along with the spinach and cook gently until the spinach wilts, approximately 7-8 minutes, then add the soy sauce.
6. Combine the noodles with the sesame oil and add to the turkey mixture before serving.
2. Heat the oil in a large frying pan and cook the turkey breasts for 3 minutes. Remove from the pan and keep warm.
3. Add 1 tablespoon of oil to the pan and stir-fry the onions, garlic, red pepper and mushrooms for 2-3 minutes.
4. Blend together the sherry and cornflour then add slowly to the pan, stirring gently.
5. Return the turkey to the pan, along with the spinach and cook gently until the spinach wilts, approximately 7-8 minutes, then add the soy sauce.
6. Combine the noodles with the sesame oil and add to the turkey mixture before serving.
serving amount
serves: 4
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