Turkey, soy and sriracha stir-fry
Turkey breast mince
Fresh Thin Hokkien Noodles
1 medium, cut into matchsticks
2 medium, thinly sliced
300 g, cut into florets
Sugar snap peas
2 tsp, toasted
- 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.
- Meanwhile, prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water and drain.
- 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.
- Remove from heat. Add chilli sauce, soy sauce and sesame oil and toss to combine. Serve sprinkled with sesame seeds.