This tasty turkey curry recipe is a great way of using up Christmas leftovers, but it's something that can be enjoyed all year round using lean turkey steaks. If you prefer, serve over steamed rice instead of adding the egg noodles.
Turkey noodle curry
Ingredients
4
servings
-
Turkey noodle curry
- 375 g
- 1 tbsp
- 1
- 2 jars
- 1 pack
- 1 pack
- 1 pack
- 120 ml
-
To serve
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Preparation
Place a large wok or deep frying pan over a medium heat and add the oil, turkey and ginger. Fry until the turkey is cooked through, then add the curry sauce and cook for 5 minutes.
Add the water to the pan, stir well and turn up the heat.
Throw in the pak choi, peas and noodles and mix until thoroughly combined in the sauce.
Cook over a medium heat for 5 minutes, or until warmed through and the leaves are beginning to wilt.
Divide between bowls and top with sliced red chillies and coriander leaves.
