Neven's Turkey Satay with Vegetables and Noodles

Name: Neven's Turkey Satay with Vegetables and Noodles
Yield: 4-6
Ingredients: 275g (10oz) fine egg noodles; 1 tbsp sunflower oil; 1 large red pepper, halved, seeded and thinly sliced; 225g (8oz) fine green beans, trimmed and halved; 175g (6oz) baby corn, halved lengthways; 2 garlic cloves, crushed; 400g (14oz) can coconut milk; 350g (12oz) cooked turkey meat, cut into bite sized pieces; 100g (4oz) crunchy peanut butter; 2 tbsp dark soy sauce; 2 tbsp sweet chilli sauce; 1 tsp light muscovado sugar; juice of ½ lime; 50g (2oz) cashew nuts, toasted and finely chopped; handful fresh coriander leaves, to garnish

This quick and delicious Turkey Satay combines tender turkey pieces with stir-fried vegetables and egg noodles, all coated in a rich and creamy peanut satay sauce. Flavoured with coconut milk, soy sauce, sweet chilli, and lime, it's a perfect way to use up leftover turkey for a tasty, wholesome meal. Garnish with toasted cashews and fresh coriander for a satisfying crunch and fresh flavour. Ready in minutes, it’s ideal for a weeknight dinner.

4-6 people

Ingredients

275g (10oz) fine egg noodles
1 tbsp sunflower oil
1 large red pepper, halved, seeded and thinly sliced
225g (8oz) fine green beans, trimmed and halved
175g (6oz) baby corn, halved lengthways
2 garlic cloves, crushed
400g (14oz) can coconut milk
350g (12oz) cooked turkey meat, cut into bite sized pieces
100g (4oz) crunchy peanut butter
2 tbsp dark soy sauce
2 tbsp sweet chilli sauce
1 tsp light muscovado sugar
juice of ½ lime
50g (2oz) cashew nuts, toasted and finely chopped
handful fresh coriander leaves, to garnish

Main

275g (10oz) fine egg noodles
1 tbsp sunflower oil
1 large red pepper, halved, seeded and thinly sliced
225g (8oz) fine green beans, trimmed and halved
175g (6oz) baby corn, halved lengthways
2 garlic cloves, crushed
400g (14oz) can coconut milk
350g (12oz) cooked turkey meat, cut into bite sized pieces
100g (4oz) crunchy peanut butter
2 tbsp dark soy sauce
2 tbsp sweet chilli sauce
1 tsp light muscovado sugar
juice of ½ lime
50g (2oz) cashew nuts, toasted and finely chopped
handful fresh coriander leaves, to garnish

Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.

Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic, and stir-fry for 3–4 minutes, until the vegetables are tender.

Sprinkle over 1 tablespoon of water if the mixture is getting too dry.

Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, sweet chilli sauce, sugar and lime juice.

Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.

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Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.

Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic, and stir-fry for 3–4 minutes, until the vegetables are tender.

Sprinkle over 1 tablespoon of water if the mixture is getting too dry.

Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, sweet chilli sauce, sugar and lime juice.

Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.