Foodie Heaven from Neven
THIS recipe is great to use up any leftover turkey from Christmas Day. It packs a powerful flavour punch and is just the ticket after the excesses of the festive season.
Stir-frying is a traditional Chinese cooking technique that’s very easy to master. To check if the vegetables are cooked, pierce them with the tip of a knife – they should feel as soft as butter. Serves 4–6
• 275g (10oz) fine egg noodles
• 1 tbsp sunflower oil
• 1 large red pepper, halved, seeded and thinly sliced
• 225g (8oz) fine green beans, trimmed and halved
• 175g (6oz) baby corn, halved lengthways
• 2 garlic cloves, crushed
• 400g (14oz) can coconut milk
• 350g (12oz) leftover cooked turkey meat, cut into bite-sized pieces
• 100g (4oz) crunchy peanut butter
• 2 tbsp dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp light muscovado sugar juice of lime
• 50g (2oz) cashew nuts, toasted
• Finely chopped handful fresh coriander leaves, to garnish.
Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.
Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender, sprinkling over 1 tablespoon of water if the mixture is getting too dry.
Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, chilli sauce, sugar and lime juice.
Stirfry for another 2–3 minutes, until all the ingredients are piping hot. To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander.