Udon Noodles with Tenderstem Broccoli, Red Peppers & Griddled Turkey Breast
By Tenderstem
Published on 19 June 2022
This colourful dish is so simple to make, it's even quicker than getting a take-away!Time and servings
10 minsTotal time
4Servings
4 minsPrep time
6 minsCooking time
Ingredients
- 500 g of british turkey breast, thinly sliced
- 4 tbsp of sweet chilli sauce
- 800 g of udon noodles
- 200 g of tenderstem broccoli
- 6 small shallots, sliced
- 1 tbsp of groundnut oil
- 1 sprinkle of sesame seeds
- 4 tbsp of kikkoman soy sauce
- 2 red peppers, sliced
- 2 garlic cloves, crushed
- 1 tbsp of fresh ginger, grated
Method
Step 1
Preheat the griddle pan.Step 2
Splash half the soy sauce and half the sweet chilli sauce over the turkey breast slices, set aside until the griddle pan is hot, then griddle pan is hot, then griddle for 2-3 minutes each side until nicely striped.Step 3
Meawhile, cook the udon noodles according to the packet instructions and set aside to cool.Step 4
Prepare the Tenderstem by cutting off the florets and slicing the stems into diagonal strips. Stir fry the Tenderstem along with the red peppers and shallots in a hot wok using groundnut oil until everything has a little bit of colour.Step 5
Add the garlic, ginger and the remainder of the soy sauce and sweet chilli sauce and cook for 1 more minute. Add the udon noodles and toss to mix.Step 6
Serve the noodles piled high with the turkey arranged on top. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.