Sweet Chilli Turkey Noodle Stir Fry (Print View)
Vibrant stir fry with tender turkey, crisp vegetables, and noodles in sweet chilli sauce. Ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 14 oz turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 4 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece ginger, grated
→ Noodles
09 - 9 oz egg noodles (or rice noodles for gluten-free)
→ Sauce
10 - 4 tbsp sweet chilli sauce
11 - 2 tbsp soy sauce (use gluten-free if needed)
12 - 1 tbsp oyster sauce (optional)
13 - 1 tsp sesame oil
14 - 1 tbsp lime juice
15 - 1 tsp cornstarch mixed with 2 tbsp water
→ Oils & Garnishes
16 - 2 tbsp vegetable oil
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander leaves, to serve
19 - Lime wedges, to serve
# How to Make:
01 - Cook the noodles according to package instructions. Drain and set aside.
02 - In a small bowl, mix together sweet chilli sauce, soy sauce, oyster sauce (if using), sesame oil, lime juice, and cornstarch slurry. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add turkey strips and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove and set aside.
04 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds, then add the bell peppers, carrots, and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return the turkey to the wok. Add cooked noodles and pour over the prepared sauce. Toss everything together for 2-3 minutes until evenly coated and heated through.
06 - Stir in spring onions. Remove from heat. Serve immediately, garnished with sesame seeds, coriander, and lime wedges.
# Expert Suggestions:
01 -
- The sweet chilli sauce hits first, then the ginger sneaks up, and suddenly your tastebuds are doing something between a tango and a happy dance
- Turkey stays tender while getting those gorgeous golden edges, and honestly it might convert you from chicken forever
- From zero to dinner in thirty minutes flat, but your friends will think you spent all day planning it
02 -
- Overcrowding the wok with turkey drops the temperature and you end up steaming instead of searing, so work in batches if needed
- Cornstarch settles quickly, so give your sauce a final whisk right before pouring to prevent clumpy disasters
- The vegetables continue cooking in the residual heat, so pull them a tiny bit earlier than you think is necessary
03 -
- Prep every single ingredient before you turn on the stove, because once you start cooking this moves fast and there is no time for chopping
- Warm your serving bowls in the oven for 5 minutes at the lowest setting, which keeps everything hot longer and feels like restaurant presentation