Poached Turkey With Sticky Noodles & Chilli Cashew Nuts

Poached Turkey With Sticky Noodles And Chilli Cashew Nuts

12 Ingredients

Number of servings

4

150grams skinless turkey breasts
3tablespoons dark soy sauce
125grams cashew nuts
1 pinch chilli powder
1 pinch salt
1tablespoons sesame oil
1 bunch spring onions, roughly chopped
1tablespoons honey
2 cloves garlic, grated or finely chopped
1 fresh root ginger, grated, 2.5 cm piece
1 lemon, juice only
250grams packet ready-to-wok noodles

Method

Step 1 of 4

Put the turkey breasts and 1 tablespoon of the soy sauce in a large pan, and cover with water. Bring to the boil, then reduce the heat slightly and simmer gently for 15-20 minutes until the turkey is cooked. Remove with a slotted spoon and, when cool enough to handle, shred the meat and set aside.

Step 2 of 4

In a small dry frying pan, toss together the cashew nuts, chilli, and some salt. Toast for a few minutes over a medium-high heat until the nuts are well coated and golden. Set aside.

Step 3 of 4

While the turkey is cooking, heat the sesame oil in a wok over a high heat. Add the spring onions, and toss for a couple of minutes. Add the remaining 2 tablespoons of soy sauce, honey, garlic, ginger, and lemon juice, and cook for a minute or two.

Step 4 of 4

Add the noodles, and toss until they separate, stirring all the time so that they soak up the sauce. Pile the noodles into a serving bowl, then top with the turkey and the chilli cashew nuts, and drizzle over any excess sauce. Serve immediately.