-
-
Add this recipe to your binder
This recipe is in your binder
-
Turkey teriyaki stir-fry recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
13 ratings
Put your leftover Christmas turkey to good use with this healthy teriyaki stir-fry recipe. Packed with veg and quick-cook noodles, this 10-minute meal is sure to please, and it even uses leftover cranberry sauce for the sweet, sticky sauce. See method
Ingredients
- 2 tsp cornflour
- 3 tbsp reduced-salt soy sauce
- 3 tbsp cranberry sauce
- 1 tbsp vegetable oil
- 40g piece ginger, peeled and grated
- 125g mushrooms, sliced
- 1 red chilli, sliced
- 3 spring onions, sliced
- 2 x 300g packs straight to wok udon noodles
- 1 large carrot, shredded
- ½ savoy cabbage, shredded
- 300g cooked turkey (from leftovers)
- 40g cashews, toasted and roughly chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
-
Energy
2195kj
520kcal
26%
-
Fat
13g
19%
-
Saturates
2g
12%
-
Sugars
11g
12%
-
Salt
1.4g
23%
of the reference intake
Carbohydrate 68.6g
Protein 31.3g
Fibre 6.6g
Method
- In a small pan, whisk the cornflour with a little water. Stir in the soy and cranberry sauces. Simmer to thicken; set aside.
- Heat the oil in a large wok and fry the ginger, mushrooms, chilli and spring onions for 2 mins, stirring continuously.
- Add the udon noodles and the shredded carrot and cabbage. Fry for 1-2 mins until the noodles are tender.
- Add the turkey and tip in the cranberry-teriyaki sauce and cook, stirring, until piping hot. Sprinkle over the toasted cashews to serve.
See more Leftover recipes