Use up your turkey leftovers at Christmas to whip up our spicy turkey stir-fry. Or you could swap meat for Brussels sprouts to make a veggie alternative.
Ingredients250g medium egg noodles
1 tbsp soy sauce
2 limes juiced
2 tsp brown sugar
2 tbsp vegetable oil
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
500g cooked turkey sliced
2 spring onions thinly sliced on a diagonal
100g beansprouts
30g salted peanuts (or any other nuts you have left over), roughly chopped coriander and lime wedges, to serve
Method* Cook the noodles according to pack instructions, then drain and rinse with cold water. Set aside. Mix the soy, lime juice and sugar together.
* Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions, fry for around 2 mins, then tip in the noodles and the beansprouts and fry for 1 min more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season, and tip into bowls. Scatter over the nuts and coriander, and serve with lime wedges for squeezing over.