125 g, Noodles, Egg, Dried
1 cube Stock Cube, Vegetable, dissolved in 200ml hot water
2 tablespoons, Soy Sauce
3 teaspoons Sweet Chili Sauce, according to taste
2 teaspoons Corn Flour
1 tablespoons Oil, Vegetable
350 g, Turkey fillet, cooked and torn into strips
1 medium Carrot cut into fine strips
1 medium Red pepper cut into fine strips
175 g, Broccoli, Green, Row, broken Into small florets
1 clove Garlic (crushed)
2. Mix together the chicken stock, soy sauce, chill sauce and cornflour. Set to one side.
3. Heat the oil in a wok and add the turkey strips. Saute for 2-3 minutes until browned, then add the carrot, pepper, broccoli, garliv, ginger and coriander. Saute for 2 more minutes.
4. Stir the stock mixture and add to the wok with the drained noodles. Heat, stirring, for 2-3 minutes then serve.
Serves 4
9
2 tablespoons Coriander
1 tablespoon Ginger (grated)
1. Put the noodles into a bowl and cover with boiling water. Soak for about 6 minutes or according to packs instructions.2. Mix together the chicken stock, soy sauce, chill sauce and cornflour. Set to one side.
3. Heat the oil in a wok and add the turkey strips. Saute for 2-3 minutes until browned, then add the carrot, pepper, broccoli, garliv, ginger and coriander. Saute for 2 more minutes.
4. Stir the stock mixture and add to the wok with the drained noodles. Heat, stirring, for 2-3 minutes then serve.
Serves 4
9
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