With Christmas around the corner, families across the country may soon be expecting to see the traditional turkey on the table this winter. Some way or other, it never gets finished though-this way, you can be sure to use up any leftovers you have left and taste a delicious new way of making turkey! And for all the vegetarians out there, brussel sprouts work as an amazingly tasty alternative in this spicy dish! Can serve 4 people.
Inspired by Elena Silcock's recipe which you can find here!
250g medium egg/vegan noodles (the ones in the supermarket are fine!)
1tbsp soy sauce
2 limes, juiced
2tsp brown sugar
2tbsp vegetable oil
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
500g cooked turkey/brussel sprouts, sliced
2 spring onions, thinly sliced diagonally
30g salted peanuts (or any other types of nuts)
Roughly chopped coriander
Cook your noodles according to the pack instructions, before draining and rinsing in cold water.
Mix the soy sauce, lime juice and brown sugar together for your sauce.
Heat oil in a large frying pan or wok, and add the garlic, chilli, turkey/brussel sprouts and spring onions to fry for 2 minutes.
Tip in the noodles and the beansprouts and continue to fry for 1 minute.
Now add the sauce into the pan and toss everything together, aiming to quickly coat all of the vegetables and noodles in the sauce.
Once everything has been covered in the sauce, season and place into bowls. Serve with a scattering of the nuts and roughly chopped coriander, and serve with some lime wedges to squeeze over.