Udon Noodles with Tenderstem®, Red Peppers and Griddled Turkey Breast
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.
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2 minutes preparation
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Under 10 minutes cooking
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Serves 4
recipe PDF
Ingredients
- 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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Preheat griddle pan.
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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.
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Meanwhile, cook the Udon noodles according to the packet instructions (about 2 minutes) and set aside to cool.
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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.
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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.
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Serve the noodles piled high with the turkey arranged on top. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.
