Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Udon Noodles with Tenderstem Broccoli,…
Udon Noodles with Tenderstem Broccoli, Red Peppers & Griddled Turkey Breast

Udon Noodles with Tenderstem Broccoli, Red Peppers & Griddled Turkey Breast

Brought to you by: Tenderstem
    4 serving

Prep time:

Cook time:

Serves: 4

This colourful dish is so simple to make, it's even quicker than getting a take-away!
Share recipe


  • 500g British turkey breast , thinly sliced
  • 4 tbsp Kikkoman soy sauce
  • 4 tbsp sweet chilli sauce
  • 800g udon noodles
  • 200g Tenderstem broccoli
  • 2 red peppers, sliced
  • 6 small shallots , sliced
  • 1 tbsp groundnut oil
  • 2 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 1 sprinkle sesame seeds


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.

Shop the ingredients

You might like