Udon Noodles with Tenderstem®, Red Peppers and Griddled Turkey Breast

Udon Noodles with Tenderstem®, Red Peppers & Griddled Turkey Breast

  • 2 minutes preparation

  • Under 10 minutes cooking

  • Serves 4

Thick noodles in a dry sauce, this dish puts red peppers and turkey together – not a match you’d ordinarily make, but one that manages to work.


  • 500g British turkey breast, thinly sliced
  • 4 tbsp Kikkoman soy sauce
  • 4 tbsp sweet chilli sauce
  • 800g fresh Udon noodles
  • 200g pack Tenderstem®
  • 2 red peppers, sliced
  • 2 small shallots, sliced
  • 1 tbsp groundnut oil
  • 2 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • Sesame seeds to serve
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  1. Preheat griddle pan.
  2. Splash half the soy sauce and half the sweet chilli sauce over the turkey breast slices, set aside until the griddle pan is hot, then griddle for 2-3 minutes each side until nicely striped.
  3. Meanwhile, cook the Udon noodles according to the packet instructions (about 2 minutes) and set aside to cool.
  4. Prepare the Tenderstem® by cutting off the florets and slicing the stems into diagonal strips. Stir fry the Tenderstem® along with the red peppers and shallots in a hot wok using groundnut oil until everything has a little bit of colour.
  5. Add 2 the garlic, ginger and the remainder of the soy sauce and sweet chilli sauce and cook for 1 more minute. Add the Udon noodles and toss to mix.
  6. Serve the noodles piled high with the turkey arranged on top. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.