• Boil a large pot of water for the noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and chop the shallot into small pieces.
• Roughly chop the coriander.
• Zest, then quarter the lime.
• Halve the baby corn lengthways.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the baby corn. 
• Season with salt and pepper.
• Cook, stirring occasionally, until softened, 4-5 mins.
• Remove from the pan and set aside.

• Return the pan to medium-high heat with a drizzle of oil if necessary.
• Add the shallot and lemongrass paste.
• Cook, stirring, until fragrant, 1-2 mins.
• Add the Thai spice and turkey mince. IMPORTANT: Wash hands and equipment after handling raw mince.
• Fry the mince, breaking it up into smaller pieces, until cooked through, 5-6 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.

• Add the gochujang (use less if you don't like spice), lime zest, ketjap manis, corn and 100ml water (double for 4p) to the pan.
• Cook, stirring, until everything is warmed through, 1 min. 
• Remove from the heat and stir through the honey. 
• Add a splash of water if required. Season to taste with salt and pepper.
• Add the drained noodles to the sauce and toss to coat.

• Divide your fragrant turkey noodles between plates.
• Squeeze over some lime juice to taste. Serve remaining lime wedges on the side. 
• Finish with a sprinkling of coriander.