A wholesome stir-fry dish which replaces pork with lean turkey and features soba instead of yellow noodles – perfect for a healthy family dinner and suitable for diabetics.
- 250 g turkey breast steaks
- 1 tbsp sweet chilli sauce
- 1 tbsp salt-reduced soy sauce
- 1 tbsp honey
- 1 tsp five-spice powder
- ½ tsp ground ginger
- 150 g packet soba noodles
- 250 g baby yellow squash, quartered
- 1 bunch bak choy (bai cai), quartered
- 1 bunch gai lan, trimmed, sliced
- 50 g sugar snap peas, trimmed
- 1 long red chilli, diced
- Shredded green onion, sesame seeds, to serve
In a bowl, combine turkey with half sweet chilli sauce and soy. Add honey, five-spice powder and ginger. Toss well to coat.
Meanwhile, prepare noodles following packet instructions.
Heat a wok or large frying pan on high. Spray with oil. Stir-fry turkey in two batches, 4 to 5 mins each, until cooked through and golden. Remove from wok. Wipe out wok.
Heat same wok on high. Spray with oil. Stir-fry squash, bak choy, gai lan, sugar snaps and chilli with remaining sauces and a splash of water, 1 to 2 mins.
Return turkey to wok with noodles. Stir-fry 1 to 2 mins. Serve sprinkled with onion and sesame seeds.
TIP: If turkey breast is unavailable, swap it for chicken.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au