with scallion and bell peppers
The turkey mince in this recipe is seasoned with a beautiful blend of Thai-inspired spices. Paired with crunchy bell peppers and thick tasty udon noodles, this is a quick and simple meal with lots of flavour.
Allergens
Utensils
Tags
Lime
1 unit(s)
Ketjap Manis
2 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Bell Pepper
2 unit(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Udon Noodles
300 grams
Turkey Mince
250 grams
Hoisin Sauce
1 sachet(s)
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil a large pot of water for the udon noodles.
- Once the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander 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.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and thinly slice the scallion.
- Quarter the lime.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the pepper and turkey and season with salt and pepper.
- Fry until cooked through, breaking it up with a spoon, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.Mince is cooked when no longer pink in the middle.
- Sprinkle on the Thai style spice mix and fry for another 30 secs.
- Remove from the heat, squeeze in the juice of half the lime wedges.
- Add half the scallion to the pan along with the ketjap manis, hoisin sauce, honey and soy sauce.
- Add the cooked noodles to the pan with the mince.
- Stir to coat the noodles and season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce, if required.
- Share the noodles between bowls.
- Finish with a sprinkle of the remaining scallion and squeeze of lime juice.
2328
kJ
Energy (kJ)
556
kcal
Energy (kcal)
9.3
g
Fat
1.5
g
of which saturates
78.8
g
Carbohydrate
26.9
g
of which sugars
7.2
g
Dietary Fiber
42.6
g
Protein
0
mg
Cholesterol
4.97
g
Salt
