recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 9

family budget

RECIPES

TESSA IMMENS

STYLING

JANE COLLINS

PHOTOGRAPHY

SCOTT HAWKINS

Chilli Turkey

Stir-fry

SERVES 4 PREP 10 minutes

COOK 15 minutes COST $3.50 a serve

375g dried rice stick noodles

1 tablespoon vegetable or peanut oil,

plus 1 tablespoon extra

400g turkey breast, cut into strips

1 teaspoon dried chilli flakes

1 bunch Dutch (baby) carrots, halved

lengthwise

150g green beans

150g yellow squash, sliced (optional)

5cm fresh ginger, grated

2 cloves garlic, crushed

¼ cup soy sauce

2 tablespoons water

2 tablespoons lemon juice

¼ cup chopped roasted cashews

Lemon wedges, to serve

1 Place noodles in a heatproof bowl. Cover

with boiling water. Stand for 5 minutes or

until tender. Stir with a fork to separate

strands. Drain.

2 Meanwhile, heat a wok or large frying

pan over high heat. Add the oil; swirl

to coat surface. Combine turkey and

chilli in a bowl. Stir-fry turkey, in 2 batches,

for 3 minutes or until browned and

cooked. Transfer to a heatproof plate.

3 Add extra oil to wok; stir-fry carrot for

2 minutes or until browned. Add beans,

squash (if using), ginger and garlic; stir-fry

for 2 minutes or until tender.

4 Return turkey to wok, along with noodles,

soy sauce and the water; stir-fry for 2 minutes.

Add juice; toss to combine. Sprinkle with

cashews. Serve with lemon wedges.