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Photo of Turkey, soy and sriracha stir-fry by WW

Turkey, soy and sriracha stir-fry

5 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Olive oil

1 tbs

Turkey breast mince

500 g

Fresh thin hokkien noodles

220 g


1 medium, cut into matchsticks

Red capsicum

2 medium, thinly sliced


300 g, cut into florets

Sugar snap peas

125 g

Chilli sauce

1 tbs

Soy sauce

2 tbs

Sesame oil

1 tsp

Sesame seeds

2 tsp, toasted


  1. Heat a wok over high heat. Add half the olive oil and heat for 20 seconds. Stir-fry mince, breaking up lumps, for 5 minutes or until browned. Transfer to a bowl.
  2. Meanwhile, prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water and drain.
  3. Reheat wok over medium-high heat. Add remaining olive oil and heat for 20 seconds. Stir-fry carrot, capsicum and broccoli for 5 minutes or until tender. Add peas, noodles and mince and stir-fry for 2 minutes or until warmed through.
  4. Remove from heat. Add chilli sauce, soy sauce and sesame oil and toss to combine. Serve sprinkled with sesame seeds.


TIPS: Sriracha chilli sauce is a Thai-style sauce sold in the Asian or sauce section of most supermarkets. If unavailable, use sweet chilli sauce. Add it: 125g fresh bean sprouts in Step 4. Swap it: Noodles for zucchini spaghetti (zoodles).