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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
