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leftover turkey stirfry in two bowls on table

15 Minute Leftover Turkey Noodle Stirfry Bowl

Karon Grieve
This super quick and easy leftover turkey stirfry uses real store cupboard basics and is packed with amazing flavour.
3 from 3 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine British
Servings 2 people
Calories 492 kcal

Ingredients
 

  • 2 tbsp soy sauce
  • 1/2 tbsp sugar
  • 2 tsp cornflour
  • 115 g egg noodles 2 blocks dried egg noodles from packet
  • 1 tbsp vegetable oil or coconut oil/rapeseed oil
  • 1/2 red pepper
  • 1/2 green pepper
  • 4 spring onions
  • 2 cloves garlic
  • 200 g roasted turkey
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli powder
  • 100 g frozen peas defrosted
  • 25 g cashew nuts
Metric - US Customary

Instructions
 

  • Mix the soy sauce with cornflour and sugar till blended and set aside
  • Boil the noodles as per pack instructions (about 4 minutes) then drain
  • Slice the peppers into strips, chop the spring onion and finely slice the garlic
  • Heat oil in wok till hot and shimmering and add the peppers, spring onions and garlic for 3 minutes
  • Add the turkey, peas and spices and stirfry for 1 minute
  • Finally, add the noodles and the sauce you prepared earlier and cook for another 2 minutes
  • Serve with toasted cashews sprinkled on top and a couple of basil and coriander leaves

Video

Notes

Toasting cashews (or other nuts)
Dry toast them in a dry pan over moderate heat and watch them like a hawk as they burn easily, should be done in about a minute when they take on some colour and release their lovely nutty aroma.
Use straight-to-wok noodles if you have them
You can use sweetcorn, green beans, or any other veggies you'd normally use in a stirfry

Nutrition

Calories: 492kcalCarbohydrates: 65gProtein: 32gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 1116mgPotassium: 758mgFiber: 7gSugar: 11gVitamin A: 1887IUVitamin C: 88mgCalcium: 82mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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