Turkey teriyaki stir-fry recipe
Put your leftover Christmas turkey to good use with this healthy teriyaki stir-fry recipe. Packed with veg and quick-cook noodles, this 10-minute meal is sure to please, and it even uses leftover cranberry sauce for the sweet, sticky sauce.
See method- Serves 4
- 2 mins to prepare and 8 mins to cook
- 520 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tsp cornflour
- 3 tbsp reduced-salt soy sauce
- 3 tbsp cranberry sauce
- 1 tbsp vegetable oil
- 40g piece ginger, peeled and grated
- 125g mushrooms, sliced
- 1 red chilli, sliced
- 3 spring onions, sliced
- 2 x 300g packs straight to wok udon noodles
- 1 large carrot, shredded
- ½ savoy cabbage, shredded
- 300g cooked turkey (from leftovers)
- 40g cashews, toasted and roughly chopped
Each serving contains
- Energy
- 2195kJ 520.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 68.6gProtein 31.3gFibre 6.6g
Method
- In a small pan, whisk the cornflour with alittle water. Stir in the soy and cranberry sauces. Simmer to thicken; set aside.
- Heat the oil in a large wok and fry the ginger, mushrooms, chilli and spring onions for 2 mins, stirring continuously.
- Add the udon noodles and the shredded carrot and cabbage. Fry for 1-2 mins until the noodles are tender.
- Add the turkey and tip in the cranberry-teriyaki sauce and cook, stirring, until piping hot. Sprinkle over the toasted cashews to serve.
- See more Leftover recipes
