This recipe is perfect, regardless of whether you’re worried about not being able to cook at university, or your parents want you to cook more for your family. It is healthy, cheap, colourful and relatively cheap.
Prep Time: 15 minutes
Cooking time: 15 minutes
Calories per portion: 326 kcal
Essential equipment: Medium sized stir-fry pan, saucepan and wooden spoon
- 125g Dried egg noodles
- 1 tbsp. soy sauce ( can be light or dark)
- 1 tbsp. vegetable oil
- 350g Turkey breast, cut into small pieces
- 5 spring onions, finely chopped
- 2 peppers, finely chopped
- 1 carrot, cut into small sticks
- 1 handful of mushrooms, roughly sliced
- Pour the oil into the pan and turn the heat up to medium. Throw the chopped vegetables and meat into the stir-fry pan and cook for 10-15 minutes until thoroughly cooked, stirring regularly.
- Whilst the vegetables are cooking, put the noodles into a saucepan of boiling water and cook according to the instructions on the packet. Drain them once they are cooked and put them back into the saucepan.
- Once the vegetables and noodles have cooked, pour the noodles into the vegetables and mix well with the wooden spoon. Add the soy sauce and stir it in to fully coat all of the noodles.
- Serve in suitable sized dishes and enjoy.
- If you don’t like turkey, chicken or beef work just as well in the same quantity.
- If you want to make this recipe vegan or vegetarian, simply take out the meat and either just use the vegetables or use Quorn chicken pieces or strips. It will still be delicious.
- Keeps in the fridge in an air tight container for 3-4 days. Not suitable for freezing.