Turkey Satay Noodles
Turkey Satay Noodles

Ingredients

Method

  • 400g turkey breast, cut into strips
  • 2 tbsp soy sauce
  • 1 tsp cornflour
  • 375g dried egg noodles
  • 2 tsp oil
  • 6 sliced spring onions
  • 3 tbsp peanut butter
  • 2 tbsp sweet chilli sauce
  • 400ml coconut milk
  • 100g sugar snap peas
  • 150g frozen peas
  • 100g sweetcorn
  • 1 lime, juice only
  • 75g baby spinach
  • 2 tbsp chopped cashews
  • 2 tbsp chopped coriander
  • Pop the meat in a bowl and add the soy sauce and cornflour. Mix well, and set aside. Meanwhile, cook the noodles according to pack instructions, drain, rinse with cold water, then tip them back into a pan. Add half the oil and toss.
  • Heat the remaining oil in a wok and add the spring onions for 1 mins, then the peanut butter, coconut milk, and chilli sauce. Bring to a simmer, add the marinated turkey and poach for 4 mins, then chuck in the veggies. Stir in the lime juice, then add the cooked noodles and spinach. Mix to combine, and serve.
30 mins
4 serving
This recipe pairs perfectly with the Vine Mind Dry Riesling 2018 from Clare Valley, Australia.

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