Sweet Chilli Turkey Noodle Stir Fry (Printable Version)
Tender turkey strips with crisp vegetables and noodles in a tangy-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 It:
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 Advice:
01 -
- The sweet chilli sauce hits you first, then the soy and sesame bring this savory depth that keeps you coming back for another bite
- Everything happens in one pan, and the whole thing lands on the table in under 30 minutes, which feels like magic on busy weeknights
02 -
- Don't overcrowd your wok, cook the turkey in batches if necessary, otherwise you end up steaming instead of stir-frying
- Cornstarch needs to be mixed with cold liquid before adding to hot sauce, or you'll get weird clumps instead of a glossy finish
03 -
- Cut all your vegetables into similar sized pieces so everything cooks evenly, nothing worse than some vegetables raw while others are overcooked
- Leftovers actually taste better the next day, the flavors meld together in the fridge and the noodles soak up more of that sauce