World Cuisine

Chinese Turkey Chow Mein

cook 30 mins
Tags: Spicey
  • 3 turkey breast fillets, thinly sliced
  • 4 tablespoons light soy sauce
  • 1 tablespoon hot chilli sauce
  • 2 teaspoons white wine vinegar
  • 4 garlic cloves, crushed
  • 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.
  • Divide into warm bowls and serve immediately.
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