with bell pepper and baby corn
This szechuan turkey mince dish has plenty of crunch thanks to baby corn and bell pepper. There's also plenty of flavour, which is a good thing, as, the udon noodles that accompany happen to be great for soaking up strong sauces such as the umami spice in this recipe.
Allergens
Utensils
Tags
Turkey Mince
250 grams
Udon Noodles
300 grams
Bell Pepper
2 unit(s)
Garlic
1 unit(s)
Szechuan Paste
75 grams
Baby Corn
150 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over high heat with a drizzle of oil.
- Once hot, stir-fry the pepper and baby corn until just soft, 3-4 mins.
- Reduce the heat of the pan to medium-high.
- Add the mince and cook until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Once the mince is browned, add the garlic to the pan and cook until fragrant, 1 min.
- Stir in the szechuan paste and 50ml water (per 2P). Cook for 1 min more.
- Taste and season with salt and pepper if needed.
TIP: Add a splash of water if the sauce is a little dry.
- Carefully separate the noodles with your hands.
- Gently toss them through the sauce.
- Cook until warmed through, 2-3 mins.
- Share the szechuan mince noodles between bowls.
1872
kJ
Energy (kJ)
448
kcal
Energy (kcal)
3
g
Fat
0.8
g
of which saturates
63.2
g
Carbohydrate
17.3
g
of which sugars
8.4
g
Dietary Fiber
41.7
g
Protein
0
mg
Cholesterol
3.73
g
Salt
