with bell pepper and pak choi
This szechuan turkey mince dish has plenty of crunch thanks to pak choi 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
440 grams
Bell Pepper
2 unit(s)
Garlic
1 unit(s)
Szechuan Paste
75 grams
Sweet Asian Sauce
1 sachet(s)
Pak Choi
1 unit(s)
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).
- Trim the pak choi and thinly slice widthways.
- Place a pan over high heat with a drizzle of oil.
- Once hot, stir-fry the pepper and pak choi 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 sweet Asian sauce and 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.
2262
kJ
Energy (kJ)
541
kcal
Energy (kcal)
3
g
Fat
0.8
g
of which saturates
83.1
g
Carbohydrate
21.5
g
of which sugars
12.4
g
Dietary Fiber
46.2
g
Protein
0
mg
Cholesterol
4.54
g
Salt
