Sweet Chilli Turkey Noodle Stir Fry (Printable)
Tender turkey, crisp vegetables, and noodles in a tangy-sweet chilli sauce. Quick 30-minute Asian-inspired dinner perfect for busy weeknights.
# What You Need:
→ Meats
01 - 14 oz turkey breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 4 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece ginger, grated
→ Noodles
09 - 9 oz egg noodles
→ Sauce
10 - 4 tbsp sweet chilli sauce
11 - 2 tbsp soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tsp sesame oil
14 - 1 tbsp lime juice
15 - 1 tsp cornstarch mixed with 2 tbsp water
→ Oils & Garnishes
16 - 2 tbsp vegetable oil
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander leaves
19 - Lime wedges
# Steps:
01 - Cook egg noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - Whisk together sweet chilli sauce, soy sauce, oyster sauce, sesame oil, lime juice, and cornstarch slurry in a small bowl until smooth.
03 - Heat 1 tbsp vegetable oil in a large wok over medium-high heat. Add turkey strips and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove from wok and set aside.
04 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant, then add bell peppers, carrots, and sugar snap peas. Stir-fry for 3-4 minutes until crisp-tender.
05 - Return turkey to the wok. Add cooked noodles and pour sauce over everything. Toss continuously for 2-3 minutes until evenly coated and heated through.
06 - Stir in spring onions and remove from heat immediately. Serve hot, garnished with toasted sesame seeds, fresh coriander, and lime wedges.
# Expert Hints:
01 -
- Everything happens in one pan, making cleanup almost non existent and perfect for busy weeknights when energy is low
- The sweet and tangy sauce clings to every strand of noodle and piece of turkey, ensuring no bland bites in the entire bowl
02 -
- Cornstarch needs to be mixed with cold liquid before adding it to hot sauce, otherwise it will form stubborn lumps that are nearly impossible to smooth out
- Overcrowding your wok causes the temperature to drop, leading to steamed vegetables instead of stir fried ones, so cook in batches if your pan is small
03 -
- Keep your wok or skillet moving constantly once ingredients hit the heat, ensuring even cooking and preventing any one piece from sitting too long and overcooking
- Taste your sauce before adding it to the stir fry and adjust the balance if needed, since different brands of sweet chilli sauce vary in sweetness and heat intensity