2 teaspoons peeled and finely grated fresh root ginger
1 teaspoon 5-spice powder
200 g (7 oz) dried egg noodles
2 tablespoons vegetable oil
200 g (7 oz) mangetout, halved
200 g (7 oz) canned water chestnuts, drained
100 g (3 1/2 oz) canned bamboo shoots, drained
1 red pepper, cored, deseeded and thinly sliced
8 spring onions, sliced diagonally
3 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
2 tablespoons dark soy sauce
1/2 teaspoon toasted sesame oil
Put the turkey in a shallow non-reactive bowl. Mix together the light soy sauce, hot chilli sauce, vinegar, garlic, ginger and 5-spice powder in a bowl. Pour over the turkey and toss to coat evenly, then cover and leave to marinate for 10 minutes.
Meanwhile, cook the noodles according to the packet instructions, then drain.
Heat the vegetable oil in a large wok or frying pan until hot, add the turkey mixture and stir-fry over a high heat for 4–5 minutes until lightly browned. Add all the vegetables and stir-fry for a further 4–5 minutes, then add the drained noodles, oyster sauce, sweet chilli sauce, dark soy sauce and sesame oil and toss together for 4 minutes or until piping hot and the turkey is cooked through.