Thai Turkey Noodle Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add turkey mince and cook for 2 min, breaking up with a wooden spoon as you go

Add the medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and reserve a cup of the starchy noodle water

Top, tail, peel and grate the carrot[s] directly into the pan with the turkey

Add the mangetout and cook for 1-2 min further or until the turkey is cooked through (no pink meat!)

Add the red Thai curry paste, sriracha (can't handle the heat? Go easy!), soy sauce and red chilli relish and give everything a good mix up

Cut the lime[s] in half

Add the drained noodles to the pan with the juice of 1/2 [1] lime and give everything a good mix up

Add a splash of the starchy noodle water – this is your Thai turkey noodle stir-fry