About this recipe:I really suggest you spend a bit of time getting everything prepared, chopped and ready before you start cooking as it doesn't take long to cook this stir fry recipe at all. Although we used turkey (because that’s what we had in the fridge with the closest use by date) there’d be no reason not to use chicken or beef or pork, or even forget the meat and bulk up on veg.
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oil in a large pan or wok over a medium heat. When the oil is hot, add the turkey and stir fry for a few minutes to brown. Add the onion and garlic and continue to stir until slightly softened. Add the carrots, followed by the cabbage and beansprouts and continue to stir fry for several minutes until the veg is tender but still maintaining a good crunch.
Meanwhile, bring a saucepan of water to the boil then add the noodles and cook for 4 minutes. Drain.
Add the noodles to the vegetables and toss and stir to integrate. Stir in the soya sauce and chicken stock and stir fry for about a minute to heat through. Serve immediately.
As with all my recipes, cooking this from scratch is cheaper than buying a ready cut bag of veg, or even a sauce. I’ve seen “deals” in the supermarket where you can buy the noodles, sauce and veg for £3 but you’ve then go to add the cost of any meat. Even if you took the meat away from this, there’d still be plenty for four of us and it’d only cost £1.35.
You can use dried noodles for this recipe that require boiling for 4 to 5 minutes, this is the cheaper option. Alternatively, you can use fresh noodles than can go straight into the wok at step 3, however this is the slightly more expensive option.